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1
Preheat oven to 350 degrees F.
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2
For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy.
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3
Stir in the heavy cream.
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4
Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand.
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5
When all of the butter is incorporated, strain the sauce.
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6
If the sauce separates, pulse with an immersion blender to emulsify.
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7
Set aside and keep warm.
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8
For the hash: Bring a large pot of water to a boil over high heat, salt it generously.
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9
Trim the root end of the leek and halve lengthwise.
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10
Rinse very well under running water to flush out any grit trapped between the leaves.
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11
Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water.
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12
Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool.
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13
Drain and pat dry leeks, set aside.
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14
Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath.
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15
Drain and pat dry, set aside.
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16
In a large skillet, melt the butter over medium heat.
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17
Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes.
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18
Add the leeks continue to cook until heated through.
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19
Add the crab and country ham, stirring gently until heated through.
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20
Add the fines herbes at the last minute.
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21
Season, to taste, with salt and white pepper.
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22
Set aside and keep warm while you prepare the fish.
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23
For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish.
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24
Season with salt and white pepper.
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25
Heat a large skillet over medium-high heat, and add the clarified butter.
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26
Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes.
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27
Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
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28
In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim.
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29
Gently place the warm blue crab hash in the center of the plate.
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30
Place the rockfish on top of the hash with the crispy skin side up.
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31
Garnish with Meyer lemon segments or slices, if desired.
