Shortraker Rockfish & Fennel w/ White Wine Garlic Cream Sauce
Number of Servings:
1 hour 40 min.
1 hour 10 min.
2 fennel bulbs 8 garlic cloves minced 4 cups heavy cream 1 cup white wine 1/2 cup capers 2 large lemons 1/2 cup olive oil 1 1/2 lb Shortraker Rockfish 1 tbsp salt Black pepper to taste
To Prepare Fennel: Cut fennel bulbs into 1-to-2-inch sections. Discard stalks. Reserve fronds (green leafy part that looks similar to dill). In a large saucepan combine cream, garlic, and 1tbs salt. Place chopped fennel bulbs into the saucepan and cook 15 minutes on low to medium heat, until the fennel is tender. Stir and adjust heat, as needed. (Do not allow the cream to boil.) Transfer garlic cream and tender fennel into a large baking dish. Make sure the dish is large enough to add the rockfish filets.
To Make Frond Drizzle: Finely chop a 1/2 cup of fennel fronds. Add fronds to a 1/2 cup of olive oil and a generous amount of black pepper. Add a pinch of salt. Take one large lemon and cut off the ends. Discard ends. Cut lemon into 4 sections. Remove core and seeds. Mince 3 lemon sections, including the lemon peel. Squeeze juice from the 4th lemon into mixture and stir all together.
To Prepare Rockfish: Preheat oven to 250 F. Cut Shortraker fillets into 4 portions. Place fish in the baking dish with the garlic cream and fennel. Bake uncovered for 20-25 minutes, until the fish is cooked through. Remove fennel and rockfish from cream and let rest. Reserve garlic cream for the cream sauce.
To make Cream Sauce: Pour the garlic cream into a large saucepan. Add 1 cup of white wine. Bring sauce to a simmer on low to medium heat. Let simmer for 3 minutes. Add 1/2 a cup of capers and remove from heat.
Assembly: Cut 1 large lemon into thinly sliced lemon wheels. Divide the fennel and rockfish evenly into 4 serving bowls. Cover with the cream sauce and garnish each dish with a lemon wheel, followed by a generous amount of the Frond Drizzle. Serve immediately and enjoy!