Rockfish with Guajillo Herb Beurre Blanc and Roasted Tomatoes

Recipe by ediblemontereybay.comediblemontereybay.comOpens in a new tab

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This recipe combines the flavors that received great comments at the Bocuse d’Or, and reflects the era it was created, including a super-classic French sauce with confit tomatoes that were rising as a trend.

4 servings

Ingredients

  • Guajillo and herb beurre blanc
  • 1 tablespoon white wine vinegar
  • 1/2 cup white wine
  • 1 tablespoon finely chopped shallot
  • 150 grams butter, cut into cubes
  • 1 tablespoon guajillo chile purée
  • 1 tablespoon dill or any other fresh herb, chopped
  • Salt and pepper
  • 12 large grape or small plum tomatoes
  • Celery salt and pepper
  • 1 cup olive oil
  • 1 large clove garlic, thinly sliced
  • 1 sprig thyme
  • 4 rockfish fillets (or substitute with local fish, shrimp or scallops)
  • 1 small chayote squash or zucchini, blanched
  • Salt and pepper

Instructions

  1. 1

    --- ROCKFISH WITH GUAJILLO HERB BEURRE BLANC ---

  2. 2

    Simmer the vinegar, wine, shallot and pepper in a saucepan until reduced to about a tablespoon.

  3. 3

    Strain through a fine sieve and return to a small saucepan. Warm the mixture gently and whisk in the butter gradually, being careful not to heat it too much—this will help create a smooth emulsion without melting the butter completely.

  4. 4

    If trying the sauce for the first time, adding a tablespoon of heavy cream to the reduction helps keep the sauce stable. Season with salt. Add fresh herbs and guajillo purée when serving.

  5. 5

    --- ROASTED TOMATOES ---

  6. 6

    Cut the tomatoes in half and place them in a shallow baking dish.

  7. 7

    Season with celery salt and pepper. Cover with olive oil, then add garlic and thyme. Bake in a 200 ºF oven (no need to preheat) for 1 hour, or until the tomatoes are reduced without browning and the skins peel off easily.

  8. 8

    Save the tomato-infused olive oil for cooking the fish and for use in salads or pasta.

  9. 9

    --- FOR THE FISH ---

  10. 10

    Season the fillets with salt and pepper. Warm ¼ cup of the reserved tomato-infused olive oil in a skillet over medium heat, and sauté the fish fillets for 2–3 minutes per side, until barely cooked through.

  11. 11

    Serve the fish on top of blanched chayote, along with the confit tomatoes. Finish with the guajillo beurre blanc sauce and herbs.

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