Rockfish Stuffed with Pinenuts and Sultana

6 Thin Rock

3 Cups Baby Spinach

1 Tsp Minced Garlic

2 Tbs Minced Shallots

½ Cup Sultanas (Golden Raisins)

2 Tbs Toasted Pinenuts

¼ Toasted Bread Crumbs

½ Cup Prosecco

¼ Cup Heavy Cream or White Wine

Sautee shallots until translucent, add garlic, cook until fragrant. Deglaze pan with Prosecco, reduce until syrupy. Add spinach, raisins, cream cook until spinach is wilted and cream is reduce stir in bread crumbs and pinenuts. Top each fillet with stuffing. Roll and secure with a skewer. Bring poaching liquid to a simmer, poach roulades until just done about 5 minutes.

Poaching Liquid

2 Cups fish stock, clam juice or chicken stock.

2 Cups Prosecco

2 Thick Lemon Slices

1 Tbs Whole Peppercorns

Bring to a boil, simmer 10 minutes

Sauce

1 Cup Heavy Cream

1 Tsb Tomato Paste

Salt and Pepper to taste

Combine and reduce by half

Plate with sauce

Recipe: Coutesy of Chef David McCallum

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