| Crab Crusted Rockfish:
2 oz.
6 oz.
3 oz.
1 oz.
3 oz.
1 oz.
Grilled Tomato Jus:
10
1
1
1 tsp.
Corn-Shallot and Roasted
Red Pepper Salpicon:
8 oz.
3
1
1
1
|
Phillips Colossal Crab Meat
Rockfish fillet
Corn, Shallot and Pepper Salpicon
Fava bean
Krilled tomato jus
Crispy leeks
Tomatoes, cut in halves
Garlic clove, minced
Shallot, chopped
Paprika
Salt and pepper to taste
Cut corn
Shallots, julienne
Red pepper, roasted, julienne
Garlic, minced
Tomato, concasse
Salt and pepper to taste
|
Corn-Shallot and Roasted Red Pepper Salpicon:
- In a medium rondo, sauté the shallots and garlic until translucent.
- Add the rest of the ingredients and cook for 5 minutes until all the flavors combine.
- Pour into serving glass.
- Season to taste. Remove from the heat, chill quickly and reserve for service. In a hot sauté pan, sear the rockfish until lightly golden brown
Grilled Tomato Jus:
- Season the tomatoes and char them on the grill on both sides.
- In a medium sauce pot, sauté the shallots and garlic until translucent.
- Add the tomatoes and paprika and sauté for 5 minutes.
- Remove from the heat and puree on a bar blender.
- Strain through a fine china cap into a sauce pot.
- Bring to a boil, reduce by a third.
- Season to taste, remove from heat and chill quickly. Reserve for service.
Crab Crusted Rockfish:
- In a hot sauté pan, sear the rockfish until lightly golden brown.
- Flip the rockfish, top with the crab meat and finish cooking in the oven.
- In another sauté pan heat up the salpicon and add the grilled tomato jus.
- Add the fava bean, reduce the liquid a little bit.
- To plate, in a round dinner bowl, place the salpicon/sauce mixture in the center.
- Top the mixture with the crab crusted rockfish.
- Garnish with the crispy leeks.
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