Rockfish Galettes

Name: Rockfish Galettes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters (2 sticks) chilled butter, cut into 12 pieces; 12 servings Salt and crab boil seasoning, (recommended: Old Bay); 1 large egg yolk; 591 milliliters all-purpose flour; 79 milliliters (about) ice water; 1 lemon, zested and juiced; 454 grams Rockfish (Striped Bass) fillets; 1 teaspoon salt; 1 teaspoon distilled white vinegar

Rockfish Galettes requires approximately 1 hour and 15 minutes from start to finish. Watching your figure? This pescatarian recipe has 276 calories, 10g of protein, and 17g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have rockfish fillets, lemon zest, egg yolk, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Roasted Rockfish Rockefeller, Coconut Crusted Rockfish, and Pan Poached Rockfish With Preserved Limes.

Instructions

Begin by making galette dough.

Ingredients you will need

Dough

Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms.

Ingredients you will need

Water

Egg Yolk

Vinegar

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Whisk

Bowl

Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disk. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 350 degrees F. Put rockfish on a lightly greased sheet pan and season with lemon zest, lemon juice, salt and crab boil seasoning, to taste. Roast until fish is firm to the touch and flakes easily, about 15 to 20 minutes depending on thickness of fillets. Set aside.

Ingredients you will need

Crab Boil Seasoning

Lemon Juice

Lemon Zest

Fish

Salt

Equipment you will use

Oven

Frying Pan

Remove galette dough from refrigerator, lightly dust with flour and roll out to 1/4 to 1/2 inch thick. Using a 1 1/2 to 2" cookie cutter, or a lightly floured glass, cut dough into circles and put on a lightly greased baking sheet. Score each circle with the tines of a fork and bake for 10-12 minutes, or until golden brown. If the galettes are puffing up too much, put a second, ungreased cookie sheet on top of the first to weight the dough down slightly.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Cookie Cutter

Baking Sheet

Oven

Remove galettes from oven and top with warm flaked rockfish, truffle oil and chives (if using).

Ingredients you will need

Truffle Oil

Rockfish

Chives

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

(2 sticks) chilled butter, cut into 12 pieces 12servings

Salt and crab boil seasoning, (recommended: Old Bay)1large

egg yolk 591milliliters

all-purpose flour 79milliliters

(about) ice water 1

lemon, zested and juiced 454grams

Rockfish (Striped Bass) fillets 1teaspoon

salt 1teaspoon

distilled white vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.