Pan seared rockfish with pickled vegetables and white wine butter sauce

 With a veggie peeler make thin long ribbons out of two carrots and a zucchini. Place the veggies in a small plastic container filled with two parts seasoned rice wine vinegar and one part olive oil. Add a pinch of salt, pepper, and your favorite dry herb mix. Seal the vessel and give it a good mix. Shake occasionally until needed
 Next is the sauce. Take some onion and garlic and dice them up. Placed diced veggies into a sauce pan with a bit of olive oil and a pinch of salt. Cook on low heat until veggie turn translucent. Add 1 cup of white wine and turn heat to high until alcohol starts to burn off then reduce heat to med-low. Reduce wine by 75% then add a stick of cold diced butter into the sauce pan and reduce heat to low. Whisk in the butter until melted then strain and reserve the sauce. Keep sauce warm and whisk regularly to prevent sauce from breaking.
 On to the mashed potatoes. I leave some skin on the potatoes because I like the look of the skin in the mash but feel free to remove it. Boil potatoes in salted water until tender then mash with milk and butter.
 Now the fish. I use boneless and skinless filets patted dry and let to sit on paper towels for a few minutes. Sprinkle on salt and pepper on both sides and begin preheating  a pan on med-high heat. Once heated add a little bit of olive oil and sear the fish on the skinned side until about 2/3 cooked. Flip fish, cook for 30-60sec then remove fish and let rest.Take a handful of the quick pickled veggies, dry on paper towels and quickly sear them in the pan then place back on paper towels.
 Finally plating. Place a dollop of the mash potatoes in the center of the plate. Place the fish off center on the potatoes. Then place the veggies on top off fish. Drizzle sauce all over in a circular motion and serve with the wine you made the sauce out of. Enjoy

Looks great.

Wow!!

Looks awesome dude!!

Nice job!!

 

Sincerely,

Jim

Yummy    Thanks for sharing RS.