Recipe courtesy Chef Jenn Louis - Chef at Lincoln - Portland, OR
Recipe: Rock Fish with Red Boat Salt
4- 6 ounce fillets rick fish, or other similar white fish, boneless and skinless
8- ½-inch rounds cut from Red Boat salt compound butter, recipe below
Preheat oven to 425-degrees.
Season both sides of fish with sea salt and lay on a parchment-lined sheet pan. Top each fillet of fish with 2 rounds of compound butter.
Place sheetpan in oven and roast until fish is cooked thorugh, about 7 minutes. Spread garnishes from butter along fillet and serve with a lemon wedge.
Red Boat Salt Compound Butter
Makes approximately 1 pound
2T olive oil
4 medium shallot, chopped finely
2 large cloves garlic, chopped finely
1 pound unsalted butter, room temperature
1 T Red Boat salt
zest of 1 orange
zest of 1 lemon
½ t cayenne
2T celery leaf, chopped finely
In a small sauté pan, over medium heat, sauté shallot and garlic in olive oil until translucent. Cool completely.
In a mixer, fitted with a paddle attachment, whip butter, salt, orange and lemon zests and cayenne until fluffy. Scrape down sides of bowl and whip again. Fold in shallot mixture and celery leaf.
Scrape mixture onto a piece of parchment and roll into a log with a diameter of 2-inches. Refrigerate for 1 week or freeze for up to 1 month.
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