This is a Chesapeake Bay inspired dish that 5 star foodie created using Mark Salter’s Eastern Shore Pub Sauce. This tomato-based sauce features a fusion of delicious flavors and can be used to compliment a number of dishes including crab cakes, burgers, and fish & chips. 5 star foodie used the Pub Sauce to coat Wild Chesapeake Rockfish Fillets, which were then topped with creamy and cheesy Crab meat.
- 2 tablespoons butter
- 1 tablespoon flour
- 1/3 cup cream
- 2 tablespoons white wine
- 1/2 cup shredded Gruyere cheese
- 1/4 cup milk
- Salt to taste
- 1 cup Alaskan Crab meat
- 2 tablespoons grated Parmesan cheese
- 4 Wild Chesapeake Rockfish Fillets
- About 1/2 cup of Eastern Shore Pub Sauce
- Chives (optional)
- In a skillet, melt butter. Add flour and stir until a paste forms. Whisk in cream and wine. Add Gruyere cheese, mix until the cheese is melted. Add milk, making sure the sauce is smooth and uniform. Season with salt and fold in crab meat. Take the crab mixture off the heat.
- Pre-heat the oven to 350°F. Cover the rockfish fillets with Pub sauce on all sides and place on a baking sheet. Top each fillet with a generous portion of crab mixture (about 1/2 cup). Bake for 15 minutes. Sprinkle lightly with Parmesan and broil for 1 more minute. Garnish with chives if desired.
Serve with additional Pub sauce and baked potato fries.
This recipe was kindly supplied by Natasha of 5 star foodie