Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato Virginia Country Ham and Blue Crab Hash Melted Leeks and Meyer Lemon Butter

Ingredients

• 12 Meyer lemons, juiced and strained
• 1 tablespoon heavy cream
• 4 tablespoons cold butter, cut into small cubes
• 4 tablespoons butter
• 6 small leeks, tough outer leaves discarded
• 2 Hayman or other variety sweet potatoes, peeled and cut into small dice
• 1 pound jumbo lump blue crab, picked over
• 8 ounces country ham, sliced very thin (recommended: Kite's)
• 2 tablespoons chopped fresh fines herbes (chervil, chives, parsley, tarragon)
• Kosher salt and freshly ground white pepper, to taste
• 4 (7-ounce) rockfish fillets, patted dry
• Salt and freshly ground white pepper
• 4 tablespoons clarified butter
• 1 tablespoon whole butter
• 1 small bunch fresh thyme leaves
• Meyer lemon segments or slices, for garnish, optional

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