Whole Roasted Rockfish en Papillote

The Gourmandise School   of Sweets and Savories     You're a catch. Fish. What's not to love? I can think of a few things. Bugling eyes. Scales. That fish stink in your sink. But what of that velvety texture? The rich mouthfeel without the grease. That I've-got-windswept-hair-from-fishing-off-the-pier feel (have you been fishing lately? Very sexy sport). Here's what trips us up, though. Most people don't really know how to shop for it. Or how to cut it. Or cook it. So we decided to let a fish seller and a chef break it all down. Chef Collin from The Lobster showed us how to take a fabulous Rock Fish (from Community Seafood) and bake it so simply, without any equipment spare some parchment and a baking pan. We picked up the fish and accompanying ingredients from the farmers market and Chef did his thing. And we swooned. Here's the recipe. And hold tight, we'll be adding seafood classes to the schedule tomorrow evening. In the meantime, check out Chef Christine'sKitchen Basics 2 series. Whole Roasted Rockfish en Papillote A 2-lb.Whole Rockfish (Branzino or Snapper are a good alternative) 1 Fennel Bulb with Tops(fronds), sliced thin and reserve the fronds for garnish 1 Lemon, sliced thin 8 Blood Oranges, Juice 6 oranges, slice thin 1 & Segment the other 8 Parsley Sprigs 2 sheets of Parchment Paper 2 Tbs Vermouth  2 Tbs Extra Virgin Olive Oil   1. Pre heat the oven to 400 degrees. 2. Place 1 sheet of parchment paper large enough to hold the fish on a rimmed cookie sheet or roasting pan. 3. Place the Fish on top of the parchment paper. Season the cavity of the fish with 1 ½ tsp salt and ½ tsp pepper. 4. Place the sliced Blood Orange, Lemon, Fennel & Parsley inside the cavity of the fish. 5. Drizzle the vermouth and the Olive oil over the fish 6. Place the other pieces of parchment paper over the fish, line with the bottom piece. Starting at one end of the paper, fold the paper over to seal close. Make your way around until the fish is completely in closed. Bake for 25 minutes.   Celery Root Mash 4 celery roots, peeled and cubed  1 small Yukon gold potato, peeled and cubed  1 cup milk ¼ cup butter 2 tbs olive oil   1. Place the Celery Root, Potato, Milk, 2 tsp Salt & water to cover by an inch. Bring to a boil reduce the heat to medium and cook until fork tender. Strain, place back into the pan and add the butter & Olive Oil. 2. Mash with a whisk or Potato Masher 3. Season to taste with salt and pepper Blood Orange Butter 1/2 cup Blood Orange Juice ½ Cinnamon Stick ¼ cupButter 1. Place the Cinnamon and the Blood Orange Juice in a sauce pan, reduce by half. 2. Add the Butter remove from the heat. Immediately stir with a whisk until the butter is fully incorporated. Season with Salt and Pepper to taste. Plate Place the celery root mash on the plate with some of the whole fish on top. Drizzle the blood orange sauce over the fish and onto the plate.  Place the blood orange segments on and around the plate. Place some of the fennel fronds on and around as well as a little extra virgin olive oil. Wishing you a delicious day,  Clémence and Hadley