Chef Pete McMahon of the Rusty Rudder joins us in the kitchen to make Pan Roasted Rockfish, Oyster, Leek and Lump Crab Fricassee with Frizzled Jalapenos, Purple Peruvian Potatoes, and Roasted Butternut Squash.
1 6 oz Filet of Rockfish
¼ leek cut fine and cleaned well
1 t chopped garlic
1 T Fennel-diced fine
4 ea oysters
2 oz lump crab
1 oz Pernod
4 oz heavy cream
1 c Purple potatoes-peeled and cut into small pieces
3 oz Heavy Cream
2 oz Butter
Salt and pepper
1 c butternut squash- peeled and diced
2 oz olive oil
½ t garlic-chopped
1 t Montreal steak seasoning
Heat olive oil in a pan, and sear rockfish on both sides. Transfer to oven and cook at 400 until done (depending on size of filet).
In a saute pan, heat olive oil, and sauté garlic, fennel and leeks until tender. Deglaze pan with Pernod, and add heavy cream, oysters and crab.
Boil Potatoes until tender, and drain well. Add heavy cream, butter, salt and pepper and whip until light and fluffy
Toss the butternut squash with olive oil, garlic, and Montreal steak seasoning. Bake at 400 until golden brown and tender-about 25 minutes
Plate everything and garnish with frizzled Jalapenos.