Ingredients
- 1 pound fresh spinach
- 1 cup heavy cream
- 1/2 cup prosciutto ham, sliced and diced
- 3 ounces Parmesan cheese
- 10 gulf oysters
- 1 cup fish stock
- Pinch saffron
- 2 ounces Pernod
- Sea salt and pepper, to taste
- Arrowroot, if needed
- 6 ounces local rockfish
- 2 garlic cloves, minced
- 2 shallots, chopped
- 3 sweet potatoes, one sliced on mandoline
- 1 zucchini
- 1 summer squash
- 1 turnip
- Butter
- 1 bulb fennel, thinly sliced
- Chervil sprigs
Description
Food Network
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