The other day we wanted to run a Rock Fish(Striped Bass) special. So I ordered the fish, but didn’t remember that the season doesn’t start here until next month. So the fish monger substituted me Halibut. The night before my Lead Line Cook suggested that we pair it with Risotto and Oysters, as to where the dish could be totally local. Some times things just don’t work out as planned, but the end result in my opinion was amazing. We bought a case of Choptank Sweet oysters, shucked them FRESH, and saved the liquor. I can tell you from experience that even the best restaurant in Baltimore isn’t doing that. Trust me, I worked there for a while, and they buy pre-shucked Selects. I made the risotto by rendering down North Country Apple Wood Smoked Bacon and then added garlic, onions, and baby carrots. De-glazed the pan with the oyster liquor and white wine, and then finished it with chicken Stock. So on the pick up the risotto is finished with English Peas, Baby Zucchini, Snow Pea Tendril Leaves, and a few plump Maryland Oysters. The Halibut rests on top, and it is finished with Sauce Vierge. Enjoy.
