Bermuda

Braised Rockfish

-4 6oz. boneless, skinned rockfish

-salt and pepper

-1/4 C. oil

-6.5 oz. fish stock

-7 Tbs. butter

-lemon juice

-3/4 C. chanterelles (or another mushroom, maybe??...)

1) Season rockfish with salt and pepper

2) Pour oil into a preheated pan. Sear the side of the fish that will be presented first. When golden brown, turn to the other side, and add stock, butter, and braise until the fish is cooked.

4) Sprinkle with lemon juice, and baste the fish with the emulsion.

5) Add cleaned chanterelles, season and coat with the foaming butter.

Serve with desired sides. Some suggestions include homemade gnocchi, butternut squash, and a salad with a vinaigrette dressing.