Seared Chesapeake Rockfish over
minted pumpkin and crispy kale
Chef Barton Seaver
Hook DC
3241 M St. NW, Washington, DC 20007

Serves 4

Ingredients:

For the Rockfish:
4 each 5 oz. pieces rockfish filet, skin on and brined for 45 minutes
2 Tbsp. pure olive oil
Sea salt to taste

For the pumpkin:
1 lb. of peeled, seeded pumpkin in a large dice
1 large shallot, finely diced
½ cup small mint leaves, picked
Juice of 2 lemons
1 pinch chili flake
1 Tbsp. butter

For the kale:
1 bunch Lacinato kale, de-stemmed and torn into finger sized pieces
3 cups soy oil
salt to taste

Method:

For the rockfish:
Remove fish from brine and pat dry with paper towels. Heat oil in a heavy bottom skillet large enough to fit two pieces of the rockfish. When oil is smoking, begin to sear rockfish 2 pieces at a time, skin side down until golden brown. Remove from pan and repeat with the next two pieces. When all 4 pieces are seared, place all four pieces of fish in a 225 degree oven for 25 minutes, skin side up.

For the pumpkin:
Place pumpkin in pan and cover with cold water. Season well with salt and a pinch of sugar. Bring slowly to a boil and strain immediately. Heat ½ tbsp. of butter in a large skillet until golden brown. Add pumpkin in an even layer and scatter shallots over top. Saute until caramelized. Add chili flake and toss. Continue to sauté until the next side is colored. Add juice of lemon, the rest of the butter and mint. Season with salt and toss off heat to incorporate until butter melts into sauce.

For the kale:
To fry, heat oil to 300 degrees in a large sauce pan and submerge kale in small patches in oil, about 5 minutes until crispy. Gently remove from oil and place on paper towels. Season immediately with salt. Repeat process until all kale is cooked.

To serve:
Evenly divide pumpkin and mint on plates. Place fish filet skin side up on top of pumpkin and season lightly with salt, reserving any pan juices from the fish. Top each piece with a small tuft of kale. Mix fish pan juices with 1 tbsp. of olive oil. Season with salt and whisk to incorporate. Spoon sauce around plate.