This recipe comes to us from our friend The Sardinfluencer Harrison Weinfeld who makes the very accurate observation of likening yelloweye to steak. Here's what he has to say:
One of the things I love most about yelloweye rockfish is that it cooks a lot like a steak. It is sturdy in a pan, takes on a perfect sear, and the cooked flesh stands up beautifully to a sharp knife. This recipe is play on the steakhouse classic and I find the crispy, oven smashed potatoes even easier to make than fries and just as great for soaking up the creamy, peppery, brandy sauce that coats the fish. I used a homemade chicken stock, but for an even more sea forward experience, you can swap for fish stock or clam juice.
INGREDIENTS
· 2 thick pieces yelloweye rockfish (thawed under refrigeration)
· Two cups small yellow potatoes
· ¾ cup chicken stock (can substitute fish stock or clam juice)
· ½ cup heavy cream
· 1 small shallot (minced)
· 2 tbsp whole black peppercorns
· 2 tbsp cognac or brandy
· 2 tbsp EVOO
· 1 tbsp neutral oil
· Kosher salt to taste
· 1 tsp Dijon mustard
· Zest of ½ lemon
· Fresh chives for garnish (minced)
· Flaky salt
METHOD
1. Preheat the oven to 425 degrees Fahrenheit. Rinse the potatoes and put them in a small pot with a tablespoon of kosher salt. Fill the pot with hot water until the potatoes are just barely covered and bring to a boil. Cover the pot and boil until the spuds are tender, so that a knife can pierce them without much resistance, about 7-10 minutes. Drain the water from the pot and let the potatoes steam off the remaining moisture. Then add a tbsp of EVOO and gently toss them around until they are well coated.
2. Line a baking sheet with foil and dump the potatoes onto it. Using flat bottom of a rocks glass or dry measuring cup, firmly press each potato flat until it’s about 1 cm thick. Be mindful not to flatten them too much more than that or they will dry out and fall apart. Brush with some of the remaining olive oil and bake in the oven until the pan side begins to take on a nice golden-brown color, about 20-30 minutes.
3. Flip, brush with remaining EVOO, and bake for an additional 10-15 minutes until they are uniformly golden brown. Remove from the oven, set aside and, and drop the heat to 350 degrees Fahrenheit.
4. Meanwhile, pat the rockfish dry and season with kosher salt. Using a mortar and pestle, grind the black peppercorns into half or quarter their size and transfer to a flat plate. Pat the fish pieces dry and press them into the peppercorns, flipping and repeating on the other side to form a uniform crust. Save any remaining black pepper that didn’t make it onto the fish for later.
5. Get a cast iron or stainless steel pan going over medium high heat. Add the neutral oil and swirl to coat the pan and then gently lay in your fish. Cook for 3 minutes or until the crust takes on a nice sear. Using a fish spatula, carefully but firmly scrape thru any fond that’s bonding the fish to the pan and flip, cooking on the other side.
6. Transfer the pan to the oven and cook for 3-4 minute or until the thickest part of the fish reads round 130 degrees Fahrenheit. Gently free the fish, place on a board and loosely tent with foil.
7. Put the pan back on medium heat. Add the minced shallot and sauté until it is translucent, about 2 minutes. Add the rest of the black pepper from earlier and toast until fragrant, about one minute. If you are cooking over flame, turn the burner off. Add the brandy and reduce by at least half, about 1-2 minutes. Add the stock and turn the burner back on, raising the temp to medium high. Simmer and reduce until the stock is reduced by half, about 2-3 minutes. Then, gently whisk in the cream and simmer, stirring occasionally until the sauce thickens enough to coat the back of a spoon. Turn the burner off and stir in the Dijon mustard. Taste and season with kosher salt as needed.
9. Arrange your potatoes to your liking on your favorite platter. Using a sharp knife, slice the fish in the bias in 1-2 cm thickness. Give the sauce a whisk and then spoon a generous amount aside the potatoes and plate your fish on top of the pool. Spoon more sauce on top of the fish, followed by the chives. Grate the lemon zest onto the potatoes and cover the whole dish with a dusting of flaky salt.
Serves two as a main and four as an appetizer.
