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Thursday, September 02, 2010
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Broiled
Rockfish with Oyster
Tarragon Cream by Fisherman's Inn
Ingredients
4 pieces fresh striped bass (6 to 8 oz
each)
2 tbs. butter
1 small onion, diced
1 can fresh oysters
1/4 cup white wine
1 bunch fresh tarragon
1 cup heavy cream
1 dash ground nutmeg
1/2 tsp. salt and 1/4 tsp. pepper
*makes
4 portions*
In a saucepan, melt butter
and sautŽ onions until tender, add oysters and
cook until oysters are plump. Reserve four oysters
for garnish. Add white wine and cream and reduce
sauce by one third. Pour oyster and cream mixture
into blender and purée. Place back in
pot. Meanwhile, strip tarragon leaves from a couple
of stems and place in pot with oysters and cream,
bring to boil and hold hot until fish is cooked.
In separate pan season fish lightly with salt
and pepper, then broil or bake until done. Place
fish on serving plate and place oyster on each
fish fillet and spoon sauce over top. Garnish
with tarragon sprig.
A
creation of Chef Paul Wernsdorfer, this recipe
appears in
The Fisherman's Inn Cookbook, 1996
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Restaurant
Association of Maryland • 6301 Hillside Court • Columbia,
Maryland 21046 • 410.290.6800 • Fax: 410.290.6882 |
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