SEABASS WITH HAM HOCKS
Serves 6
The idea for this sprang from the desire to make a hearty fish dish that could go nicely with red wine. Any hearty fish could be used like halibut, seabass or swordfish. An unusual, luscious dish to go with the equally luscious 2019 Founders Reserve Pinot Noir.
For the sauce
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped cremini mushrooms
4 large garlic cloves, unpeeled
2 pounds smoked ham hocks, cut into 2-inch pieces (ask your butcher to do this)
2 cups hearty red wine
2 cups beef or chicken stock
4 cups water
2 large bay leaves
2 whole cloves
1 teaspoon cracked black peppercorns
Balsamic vinegar to taste
2 tablespoons softened unsalted butter
For the fish
2 teaspoons olive oil
1 tablespoon butter
6 6-ounce grouper fillets, skin on
Kosher salt and freshly ground pepper
Make the sauce. Heat 2 tablespoons oil in a large pot over medium heat. Add the vegetables and cook until lightly browned. Add the hocks, wine, stock, water, bay leaves, cloves and pepper corns.
Bring to a boil then reduce heat and simmer partially covered for 2 hours until the meat is very tender and falling off the bone. Carefully skim any scum or froth that rises to the surface. Remove from heat setting hocks aside to cool. Pull meat off the bones in small pieces discarding any fat or gristle. Set meat aside. Strain stock discarding any solids. If making ahead, chill stock and remove and discard the fat layer
To finish sauce: add strained to a saucepan (you should have about 3 cups) along with a tablespoon of balsamic vinegar and reduce to 2/3 cup. Whisk in the 2 tablespoons butter. Check and adjust sauce for seasoning, set aside and keep warm. Can be made a day ahead and refrigerated. Warm gently to serve adding the ham hocks to warm thru.
In a large, heavy sauté pan heat the oil and butter over high heat until almost smoking. Season the fish with salt and pepper on both sides and add to pan skin side down. Lower the heat to medium and cook until the edges begin to turn opaque, about 4 minutes. Turn and continue to cook until just opaque all the way thru, about 4 minutes more.
Place fish on warm plates and spoon the sauce and ham hocks around.
