• Story by: Bethany Ziegler Photos by: Henley Moore

Pan-Seared Rockfish With Five Onion Sauce


Local wild rockfish with farmers market wild mushrooms, rainbow swiss chard, crispy prosciutto ham and five onion sauce

Serves: 4

Rockfish:

4 5 ounce rockfish filets (skin on)

3 Tablespoons olive oil

Kosher salt and pepper

Season the rockfish and score the skin. Season with Kosher salt and pepper.

Pre-heat a nonstick frying pan, then add the olive oil. Cook skin side down until crispy, approximately three to four minutes.

Fall vegetables:

2 Tablespoons olive oil

2 Tablespoons diced shallot

1 clove chopped garlic

1 1/2 cups trimmed farmers market wild mushrooms

2 bunches rainbow swiss chard (leaves only)

4 slices butternut squash (from the neck of the butternut squash, each sliced ½-inch thick)

4 Tablespoons maple syrup

Sauté the trimmed farmers market wild mushrooms in olive oil, then add the shallot, garlic and rainbow swiss chard. Season with salt and cracked black pepper. Cook for one to two minutes.

Pre-heat a sauté pan, then add the olive oil. Season the sliced butternut squash with salt and pepper. Sauté for one minute, then add the maple syrup and cook for another minute.

Crispy prosciutto ham:

4 slices prosciutto ham

Bake the slices of prosciutto ham on parchment paper at 350F until crispy, about five to 10 minutes

Herb and olive oil crushed potatoes:

1 pound chopped red bliss potatoes

6 Tablespoons olive oil

2 Tablespoons mixed herbs (rosemary, chives, parsley)

Kosher salt and pepper to taste

Cook the red bliss potatoes in lightly salted water until cooked, about 15 minutes. Drain well, then mix in the olive oil, herbs, salt and pepper.

Five onion sauce:

1 small red and yellow onion, peeled and sliced

1 shallot, sliced

2 cloves garlic, sliced

½ leek, sliced and washed

3 Tablespoons olive oil

½ teaspoon chopped thyme

½ bay leaf

½ cup white wine

1 pint water

1 Tablespoon soy sauce

Gently cook the five different onions in olive oil until soft. Add the white wine, thyme and bay leaf, and cook until most of the liquid has reduced. Add the water and cook onions until soft.

Place cooked onions in a blender and mix until smooth. Finish with the soy sauce and ground black pepper.

Garnish:

½ cup cooked Brussels sprouts leaves

From 1993 to 2010, Chef Mark Salter was executive chef of The Inn at Perry Cabin in St Michaels. In 2010, he became the executive chef of The Robert Morris Inn, 314 N. Morris St., Oxford, which reopened in 2010.

Salter also is the proud owner of Salter's Chesapeake Gourmet, and he represents the National Pork Producers Council and National Pork Board on a yearly basis. He can be found at two local farmers markets throughout the year.

At the Robert Morris Inn, Salter has focused on cooking with the seasons — especially fresh seafood from the Chesapeake Bay and supporting local farmers. During the off season, with business partner Ian Fleming, they have created a strong fall and winter program promoting cooking demonstrations, wine dinners and specialty evenings.

For more information, visit www.robertmorrisinn.com or call 410-226-5111.

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