Roasted Rockfish Rockefeller

Ingredients

• 2 servings tapioca/arrowroot flour 
• 2 servings butter 
• 2 servings chervil sprigs 
• 1  bulb fennel thinly sliced
• 1 cup fish stock 
• 2  garlic cloves minced
• 0.5 cup prosciutto ham diced sliced
• 1 cup heavy cream 
• 10  gulf oysters 
• 3 ounces parmesan cheese 
• 2 ounces pernod 
• 6 ounces local rockfish 
• 1 pinch saffron threads 
• 2 servings sea salt and pepper to taste
• 2  shallots chopped
• 1 pound pkt spinach fresh
• 1  summer squash 
• 3  sweet potatoes sliced
• 1  turnip 
• 1  zucchini 

Equipment

• oven

Directions

1. Saute spinach.
2. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
3. To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
4. 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.
5. Place stuffing on whole piece.
6. Lay the second piece over the stuffing so the stuffing shows through the slit.
7. Bake in oven for about 15 minutes.
8. 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.
9. Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
10. Deep-fry the fennel flames.