Previous Item: Fresh Caught Chesapeake Rockfish à la Meunière with Jerusalem Artichokes and Broccoli Di Ciccio ($16 per person / Time to Cook: 30 min. / Cook by Day: Wednesday)

Meal Description

Its 4am and your alarm sounds.  You can’t remember at first why you would be waking at this hour…and then you remember.  Memorial Day is the day of the annual fishing trip on the Chesapeake.  You head out after grabbing the cooler full of deli sandwiches, chips, and of course, a case of the cheapest beer you could find to remind you of those glorious college years.   You’re the last one to arrive at the boat and the captain is anxious to leave….they are always anxious whatever time you get there.  He fires up the twin diesel engines and the boat trembles.  The exhaust immediately makes you a little nauseous until the boat moves forward leaving it and the dock behind.  Once out of the harbor, the engines throttle up launching the boat off each small wave and smacking it back down into the surf, making it hard to keep your footing.  The spray of the brackish Chesapeake comes over the side, and  that familiar taste gets into your mouth, the same taste when you were a child and allowed to come on your first fishing trip.  As the sun rises over water the sky illuminates with every color of the spectrum.  You cast out the lines and crack open a beer, the only day of the year when it is acceptable to drink before 7am, and wait for the first catch of the day. ….To be on the Chesapeake at sunrise in early spring with the taste of the bay in your mouth and the rumble of the diesel in the background…. 

We have sourced some unbelievably fresh Chesapeake Rockfish.  While there are so many ways to prepare fresh Rockfish, such as Ceviche, Beer-Battered, Smoked Whole, baked in a salt oven, our favorite remains the classic French preparation à la Meunière.  This consists of a light dusting of flour and sautéing the filet in clarified butter (won’t burn) with a few drops of lemon.  It is light, simple, and elegant and places the focus solely on the taste and tenderness of the fresh fish.

This dish is traditionally served with Chateaux Potatoes (the ones carved into little olive shapes) and Haricot Vert…but since we just did that last week with the Mother’s Day Châteaubriand, we are going to serve it with European Jerusalem Artichokes (a little nuttier tasting) and Broccoli Di Ciccio (an heirloom variety, similar to Broccoli Di Rabe, but smaller with a slightly milder flavor).

Cook de Cuisine Chairman’s Uncle charters a fishing boat every year out of Deale, MD.  And while the Golden Hook, the award given to the fisherman that catches the largest fish, has remained elusive for the Chairman, she still considers this trip a Right of Spring Passage.

Bon Appetit!

Time to Cook:  30 min.

Cook by Day:  Wednesday  *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.

Items included (serves 2)

1. Fresh Caught Chesapeake Bay Rock Fish
   
2. European Jerusalem Artichokes
   
3. Broccoli Di Ciccio
   
4. Dredging Flour
   
5. Butter
   
6. Lemons
   

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Wheat, Fish.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

1. Double the Protein
   
2. Wild Dandelion Greens with Bacon and Croutons
   
3. Kid’s Meal – Chicken, Rice, & Veggies