I learned the coolest trick from a book my mom lent me called The Soul of a Chef. Keep a sauce hot by pouring it into a thermos! It seems so simple, but I only think of a thermos for things like soup or coffee. This allows you to make a sauce or gravy ahead of time. It doesn’t thicken or change consistency. I guess I’m a food nerd because this really got me jazzed up. Serves 4
- 6 T. butter
- 1 T. parsley, minced
- 2 T. lemon juice
- salt to taste
- 2 T. olive oil
- 1 lb. Rockfish fillets
- 24 medium sized shrimp, peeled and deveined, tails on
- salt and pepper
- 1/2 C. flour
Make the sauce. Heat the butter in a small saucepan over medium, low heat. The milk solids will separate leaving you with some clear, yellow clarified butter. Pour off the clarified butter into a bowl and discard the milk solids. Wipe the saucepan out and pour the clarified butter back into it. Increase the heat to medium-high and watch as the butter begins to darken. After a few minutes, the butter will be a nice, nutty, amber color. Add the parsley and pour the butter back into the bowl. Into the saucepan, add the lemon juice and boil for about a minute. Pour the butter back in, stir to combine and season with salt. Pour the sauce into a thermos to keep it hot until ready to use.
In a large skillet, heat the olive oil over medium heat. Season the rockfish fillets with salt and pepper. Dredge them in the flour to create a light coating. Shake off the excess flour. Place the fillets in the pan and cook until golden brown on each side- about three minutes per side. Season the shrimp with salt and pepper, and shake them in a bag of flour. Remove the rockfish from the skillet and keep warm in a low oven. Place the shrimp in the same pan, and cook until opaque, about three minutes. Shake the pan while they cook to keep them from sticking. You want the flour to create a nice, lightly crisp coating. Pour the shrimp over the rockfish. Pour the butter sauce over the whole thing and serve immediately.