Rockfish with Daylilies and Tagliatelle

I haven’t processed fish in a while! The local dealer offers rockfish, so I get a large fillet, which I will divide.

Today, it’s time for the daylilies. We actually have them in the garden! I like the leeky-truffly taste of the flowers and especially the buds, and I want to finally use them for cooking.

First, I prepare a sauce with some finely chopped shallots and 1/2 clove of garlic. I sauté both in butter, add some saffron, and deglaze with Pinot Gris. Then, some chicken broth is added and gradually, while the sauce simmers, 150 ml of cream. The sauce can now simmer on the lowest setting. I also sauté a few leftover shallots in butter. Later, the daylily buds are added for a few minutes. But first, I start the broad tagliatelle, which will cook for about 15 minutes.

I cut the rockfish fillet into manageable pieces, flour it with a spelt flour-smoked paprika-salt mixture, and fry the pieces in butter and the sisterly homemade chili-vanilla oil. This takes 2-3 minutes per side.

Now it’s time to plate. Quickly cut a daylily flower and use it for decoration. The elegant dish is ready.

Grilled rockfish fillet with autumn-red Hemerocallis buds and tagliatelle.


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