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ockfish
truffle butter
artichoke heart
tomato concassee
feuille de brick
=Fill each artichoke heart with a touch of tomato concassee, reserve chilled. Slice rockfish very thin, each 5 oz portion of fish should have five slices. Smear each slice with a touch of truffle butter and season lightly. Wrap around artichoke heart like rose petals, touch with butter.
Roast in hot oven untiljust starting to turn golden, cover with crepe and finish cooking.
truffle butter
artichoke heart
tomato concassee
feuille de brick
=Fill each artichoke heart with a touch of tomato concassee, reserve chilled. Slice rockfish very thin, each 5 oz portion of fish should have five slices. Smear each slice with a touch of truffle butter and season lightly. Wrap around artichoke heart like rose petals, touch with butter.
Roast in hot oven untiljust starting to turn golden, cover with crepe and finish cooking.