Chef Eddie Lee Bryant from the Cavalier Hotel is making a Pistachio Rockfish.
Ingredients:Garlic Red Bliss Mashed Potatoes
8 medium red potatoes, cubed
2 teaspoons minced fresh garlic
1/2 cup butter or margarine
1/4 cup half-and-half cream
1 tablespoons white sugar
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper (couple twists)
pinch of kosher salt or two…to taste
Beurre Blanc Sauce
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallots
1 lb unsalted butter, cold
1 cup rough chopped pistachios
pinch of dried lemon
pinch of dried basil
kosher salt to taste
2 lbs. fresh rockfish (striped bass) boneless, skinless cut into 6-8oz portions
garlic pepper seasoning
old bay seasoning
1 teaspoon unsalted butter
Directions:Garlic Red Bliss Mashed Potatoes
Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the minced garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, seasonings, and remaining garlic. Mix potatoes with an electric mixer until smooth….or just do it hand ~ make it creamy make it pretty ~
Beurre Blanc Sauce
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
Heat a sauté pan with small amount of butter, add in pistachios, slightly roasting to enhance flavor, deglaze with just a splash of dry white wine then add in buerre blanc sauce. Now you have a pistachio buerre blanc ready to top your favorite fish.
Makes appx. 2 cups of beurre blanc sauce.
Heat sauté pan with olive oil in it, dust the rockfish filets with the seasonings.
When pan is hot, carefully add in the seasoned rockfish, cook on side for appx. 2-3 minutes until light golden brown, transfer to an oven sizzle plate, top with unsalted butter – finish in a preheated 350° oven for appx. 5-6 minutes –
ensure fish is cooked thru however not dry ~