Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham and Blue Crab Hash, Melted Leeks and Meyer Lemon Butter Recipe

Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham & Blue Crab Hash, Melted Leeks and Meyer Lemon Butter

Crispy-skinned Chesapeake Bay rockfish served with Hayman sweet potato, Virginia country ham and blue crab hash, accompanied by tender leeks and Meyer lemon butter. Recipe inspired by Chef Walter Bundy.

• Difficulty: Advanced
• Makes: 4 servings
• Nutritional Information Per Serving (serves 4):
  Calories: 916
  Total Fat: 50g
  Saturated Fat: 28g
  Carbs: 45g
  Dietary Fiber: 10g
  Sugar: 11g
  Protein: 78g
  Cholesterol: 334mg
  Sodium: 2073mg
• Total Time: 2 hours 5 minutes
• Prep Time: 1 hour
• Cook Time: 1 hour, 5 minutes

Ingredients

Meyer Lemon Butter

• 12 Meyer lemons, juiced and strained
• 1 Tbsp heavy cream
• 4 Tbsp cold butter, diced

Sweet Potato, Country Ham & Blue Crab Hash

• 4 Tbsp butter
• 6 small leeks, tough layers removed
• 2 Hayman (or other) sweet potatoes, peeled and small diced
• 1 lb jumbo lump blue crab meat, picked over
• 8 oz country ham, very thinly sliced (such as Kite's)
• 2 Tbsp chopped fresh fines herbes (chervil, chives, parsley, tarragon)
• Kosher salt and freshly ground white pepper, as needed

Rockfish Fillets

• 4 (7 oz) rockfish fillets, patted very dry
• Salt and fresh white pepper
• 4 Tbsp clarified butter
• 1 Tbsp whole butter
• 1 small bunch fresh thyme leaves
• Meyer lemon slices or segments, optional garnish

Instructions

1. Set oven temperature to 350F (175C).
2. Prepare Meyer Lemon Butter: Pour Meyer lemon juice into a small saucepan and simmer over medium heat until it reduces to a light syrup. Add the cream, then whisk in the diced cold butter gradually, keeping the mixture warm but not hot or cold to the touch. Once the butter is fully emulsified, strain the sauce for a silky finish; if it splits, briefly blend with an immersion blender. Hold warm.
3. Make the Hash: Bring a large pot of salted water to a boil. Trim roots from the leeks, slice in half lengthwise and rinse thoroughly to remove grit. Slice into 1/4-inch pieces and blanch in the boiling water about 3 minutes until just tender; immediately chill in an ice bath, then drain and pat dry. Blanch the diced sweet potatoes the same way (about 3 minutes), shock in ice, drain and dry.
4. In a large skillet, melt the butter over medium heat. Add the sweet potatoes and cook 34 minutes until tender. Add the blanched leeks and heat gently until warmed through. Fold in the crab meat and country ham, heating gently so the crab stays in lumps. Stir in the chopped fines herbes just before serving and season with kosher salt and white pepper. Keep warm until plating.
5. Cook the Rockfish: Lightly score the skin side of each fillet with shallow cuts without cutting through the flesh. Season both sides with salt and white pepper. Heat a large skillet over medium-high and add the clarified butter. Place fillets skin-side down and sear until the skin is deeply golden and crisp, about 23 minutes. Turn the fillets, add the whole butter and thyme leaves, then transfer the skillet to the oven and bake 34 minutes until just cooked through.
6. To plate: Spoon warm Meyer lemon butter around the plate edge. Mound the sweet potato, country ham & blue crab hash in the center and place the crispy-skinned rockfish on top. Garnish with Meyer lemon slices or segments if desired.

This recipe is from Chef Walter Bundy of Lemaire Restaurant and is intended for advanced cooks.