Baked Rockfish
Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel
Chef Ryan Pearson of The Lotte Hotel | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Braised Fennel:
Fennel bulbs, cut lengthwise, fronds reserved
Extra virgin olive oil
Coriander
Star anise
Coriander seeds
Garlic
Thyme
Black peppercorns
Fennel Écrasé:
Kosher salt
Ground black pepper
Your favorite hot sauce
Preserved Lemon Beurre Blanc:
2 cups white wine
2 lemons, peeled
2 cloves garlic
1 shallot, julienned
1 sprig thyme
1 tablespoon black peppercorns
1 cup heavy cream
2 pounds unsalted butter
1 cup finely diced lemon peels
Gold Potatoes:
Neutral oil
Gold potatoes, peeled, cut into ½-inch rounds, and shaped into coins
Chicken stock
Butter
Thyme
Garlic
Kosher salt
Ground black pepper
Fennel Salad:
Thinly sliced baby fennel, shocked in ice water
Lemon agrumato
Kosher salt
Ground black pepper
Rockfish:
Pacific rockfish fillet
Kosher salt
Ground white pepper
Neutral oil
To Assemble and Serve:
Fine herbs
Fennel pollen
METHOD
For the Braised Fennel:
Heat oven to 300°F. Place fennel bulbs in a hotel pan. Add enough oil to submerge. Season with remaining ingredients. Braise 1 hour. Let cool in oil. Once cooled, cut fennel into wedges. Transfer to a nonreactive container and reserve.
For the Fennel Écrasé:
In a Vitamix Commercial blender, add half of the reserved fennel fronds. Blend on high speed until smooth. Chop remaining half of fronds and fold into puréed mixture. Season with salt, pepper, and hot sauce. Transfer to an airtight container and refrigerate. Set aside.
For the Preserved Lemon Beurre Blanc:
In a saucepan over medium-high heat, add wine, lemons, garlic, shallots, thyme, and peppercorns. Cook until liquid is reduced by half. Fold in cream. Cook until liquid is reduced by half. Reduce heat and, working in batches, whisk in butter until mixture is fully emulsified. Strain through a chinois into a nonreactive container. Fold in lemon peel. Transfer to an airtight container and refrigerate.
For the Gold Potatoes:
In a sauté pan over medium flame, heat oil. Add potatoes and sear until golden brown on both sides. Add chicken stock, butter, thyme, and garlic. Season with salt and pepper. Cook until potatoes are fork-tender and evenly coated. Reduce heat and keep warm.
For the Shaved Fennel Salad:
In a mixing bowl, toss fennel with desired amount oil, salt, and pepper. Set aside.
For the Rockfish:
Heat oven to 325°F. On a clean work surface, score rockfish skin, careful not to cut through flesh. Season skin with salt and white pepper. Transfer fish to an oiled parchment paper-lined sheet tray. Roll to coat in oil. Bake until just warmed through.
To Assemble and Serve:
In a small saucepan over low heat, warm Preserved Lemon Beurre Blanc. In a separate sauté pan over low heat, warm Braised Fennel. In a separate sauté pan over low heat, warm Fennel Écrasé. Spoon warmed Fennel Écrasé onto a serving plate. Top with Rockfish and warmed Preserved Lemon Beurre Blanc. Arrange Braised Fennel and Gold Potatoes alongside Rockfish. Garnish with herbs and fennel pollen. Finish with Fennel Salad.
