Pan-roasted Wild Rockfish, Oyster & Button Mushroom Fricassée, Lemon Beurre Blanc Recipe

Prepare the Rockfish

Season the wild rockfish fillets with salt and black pepper on both sides.

Heat the Pan

In a large skillet, heat olive oil over medium-high heat.

Cook the Fish

Once the oil is hot, add the rockfish fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes until cooked through.

Rest the Fish

Remove the fillets from the skillet and let them rest while you prepare the fricassée.

Sauté Aromatics

In the same skillet, reduce heat to medium and add butter. Once melted, add finely chopped shallots and garlic. Sauté for about 2 minutes until fragrant.

Add Mushrooms

Add the button mushrooms to the skillet and cook for 5 minutes until they are soft and browned.

Incorporate Oysters

Stir in the fresh oysters and cook for another 2-3 minutes until they are just cooked through.

Add Cream and Season

Pour in the heavy cream, thyme, salt, and black pepper. Simmer for 5 minutes until the sauce thickens slightly.

Prepare the Base

In a saucepan, combine white wine and finely chopped shallots. Bring to a boil, then reduce to a simmer until reduced to about 2-3 tablespoons.

Add Lemon

Add lemon juice to the saucepan and stir well.

Incorporate Butter

Over low heat, gradually whisk in the cold, cubed butter until the sauce is creamy and emulsified. Do not let it boil.

Season the Sauce

Season with salt and white pepper to taste, then remove from heat.