- 4 8-ounce rockfish fillets
- 1 red beet
- 1 golden beet
- Fresh cracked black pepper
- Olive oil
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 2 tablespoons minced shallots
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 sticks butter (cut in chunks)
- Zest of one orange
Rub beets in enough olive oil just to coat and roast in a 375° oven for 25 minutes or until tender. When beets are cool, peel off the skin and julienne. Set aside. Place rockfish fillets on a greased sheet pan and sprinkle with salt and pepper. Place in 375° oven for 10 minutes.
While the rockfish is in the oven, start the Citrus Beurre Blanc. Boil the wine, vinegar and shallots in a heavy saucepan over moderate heat, reduce to a syrupy consistency - about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to mediumlow, add a few tablespoons of butter, whisking constantly. Add remaining butter a little at a time, whisking constantly and adding new pieces before the others have liquefied. The sauce should keep the consistency of hollandaise. Lift pan from heat periodically to cool mixture. Remove from heat. Add orange zest and season to taste with salt and pepper. Pour through a sieve and strain out shallots. Saute beets in butter; season with salt and pepper. Top rockfish with beets and finish with Citrus Beurre Blanc.
Add your favorite garlic mashed potatoes, sauté a side of spinach, pour a glass of wine, and enjoy this local delicacy!
Tidewater Inn suggests these wine pairings:
- Yalumba Viognier from Australia, a full-bodied dry white wine
- Kim Crawford Unoaked Chardonnay from New Zealand, a crisp wine that tastes of the succulence and freshness of the grape
Recipe from Hunter's Tavern at the Tidewater Inn in Easton, Maryland