Rockefellerdoradobonefishcopycat Recipes

ROCKEFELLER DORADO (BONEFISH COPYCAT)

Steps:

• Preheat oven to 350°F.
• Baste Mahi fillets with lemon juice; bake 15-20 min or until fillets flake easily with a fork.
• For Rockefeller topping, begin by melting butter in a large saucepan.
• Stir in flour until smooth.
• Gradually add milk and bring to a boil; cook and stir 2 min or until thickened.
• Reduce heat and add cheese, stirring until smooth.
• Add the crab and spinach, stirring until until crab is heated thoroughly.
• Serve topping over Mahi fillets (suggested side: Garlic Whipped Potatoes).

OYSTERS ROCKEFELLER CHOWDER

Steps:

• Shuck oysters and reserve liquor. Cook bacon, reserve fat, dice bacon. Peel the potato, cut into 1/4-inch cubes, and hold in water. In large saute pan, heat bacon fat; add shallots and saute. Add liqueur and flambe. Add the bacon and the spinach, and saute briefly. Add heavy cream, oyster liquor, potato cubes, white pepper, nutmeg and salt. Bring to a boil and reduce heat to low, simmer for 3 minutes. Adjust seasonings if necessary. Sprinkle with cheddar and serve with oyster crackers.

ROASTED ROCKFISH ROCKEFELLER

Steps:

• Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
• To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
• Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
• Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
• Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
• Deep-fry the fennel flames.

OYSTERS ROCKEFELLER

Steps:

• In a food processor or blender, mix the anchovies and the white wine to create an anchovy paste. Set aside.
• Heat a large stockpot over low heat and saute the spinach in the butter until wilted, stirring occasionally. Add the garlic, shallot, anchovy paste, fennel, parsley, green onions, and Pernod. Cook for about 30 minutes, stirring occasionally. Remove the pot from the heat and let it stand for 1 to 2 hours.
• Preheat oven to 400 degrees F.
• Put the oysters on a baking sheet and add about 1 tablespoon of the spinach mixture to each oyster. Spread the mixture evenly and sprinkle with Parmesan. Bake until the topping is browned, about 3 to 5 minutes. Serve immediately.