Slice each fish fillet in half lengthwise to make 12 strips. Combine garlic, salt and pepper. Sprinkle spice mixture evenly over fish. Sprinkle with 2 tablespoons chopped parsley. Roll each strip into a coil starting at the fatter end and keeping the cut edge aligned. Secure with a toothpick.
In a 10" sauté pan, sprinkle shallots over the bottom. Arrange the fish roses cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium and bring to a simmer. Maintain a gentle simmer, cover pan and poach the fish until cooked through, about 6 to 8 Minutes. Using a slotted spoon, transfer fish to a platter. Tent with foil while preparing sauce.
Increase heat to high and boil liquid until it's reduced to about 3 tablespoons. It should just barely cover the surface of pan. Add heavy cream and boil for 30 seconds. Reduce heat to low and add 2 slices butter, remaining parsley and scallions. When butter is almost melted, whisk in another slice. Continue adding butter slowly 1 slice at a time. Be careful not to overheat as the sauce may separate.
Season with salt and pepper.
Remove toothpicks from each slice and serve three roses per person drizzled with sauce.
Ingredients
Directions
Slice each fish fillet in half lengthwise to make 12 strips. Combine garlic, salt and pepper. Sprinkle spice mixture evenly over fish. Sprinkle with 2 tablespoons chopped parsley. Roll each strip into a coil starting at the fatter end and keeping the cut edge aligned. Secure with a toothpick.
In a 10" sauté pan, sprinkle shallots over the bottom. Arrange the fish roses cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium and bring to a simmer. Maintain a gentle simmer, cover pan and poach the fish until cooked through, about 6 to 8 Minutes. Using a slotted spoon, transfer fish to a platter. Tent with foil while preparing sauce.
Increase heat to high and boil liquid until it's reduced to about 3 tablespoons. It should just barely cover the surface of pan. Add heavy cream and boil for 30 seconds. Reduce heat to low and add 2 slices butter, remaining parsley and scallions. When butter is almost melted, whisk in another slice. Continue adding butter slowly 1 slice at a time. Be careful not to overheat as the sauce may separate.
Season with salt and pepper.
Remove toothpicks from each slice and serve three roses per person drizzled with sauce.