Bacon-Wrapped Chesapeake Rockfish with sweet potato puree, Brussels sprouts and green apples
courtesy of Chef Benjamin Lambert
Wit & Wisdom, A Tavern by Michael Mina
Yields: 4 servings
Ingredients:
- 4 6oz pieces rockfish filet (have your butcher portion these for you and take out all of the bones)
- 4 slices of bacon
- 1 pint sweet potato puree
- 1 pint cleaned Brussels sprouts
- 1/2 green apple, julienned
- Butter as needed
- Salt and Pepper to taste
- Micro greens from your local farmers market (optional)
- 5 oz. chicken jus (drippings from a left over roasted chicken, or make a pan sauce from the pan you cooked the fish in with Carrot, Celery, Onion, Garlic, Thyme, Bay leaf, Vermouth, Chicken Stock)
Sweet Potato Puree preparation:
4 unpeeled sweet potatoches
Butter to taste
Kosher salt to taste
Line sheet pan with aluminum foil and pour a mountain of salt down the middle of the sheet pan. Poke holes in the unpeeled potatoes and place across the salt mound. Place in a 350F oven till the poked holes caramelize. Scoop out the potatoes into a Vita Prep or blender and puree with butter and salt to your liking.
Fish preparation:
Warm a 12 inch sauté pan to medium heat. While waiting for the pan to heat up, season the rockfish portions and wrap in the pieces of bacon.
Lightly oil the pan and wait until you barely see the pan smoke. Add four filets of fish and cook on the skin side until crispy. Once the skin is crisped, place the fish in the oven at 400F and cook for 5-8 minutes. To check the doneness of the fish, use a cake tester or a wooden bamboo skewer. If the skewer slides through the fish with no resistance, the fish is done.
While the fish is cooking, heat another 10 inch sauté pan up. When the pan gently smokes, add the Brussels sprouts and lightly caramelize the sprouts. When the sprouts are caramelized, add 1 tablespoon of butter and gently coat the sprouts. Add 2 ounces of chicken drippings and cook until tender. Season with salt and pepper.
To Plate:
Make three small dollops of the sweet potato puree. Place the rockfish in the center of the plate. Gently spoon the Brussels sprouts around the plate. Garnish with the micro greens and green apples. Spoon the chicken sauce around the plate.