"Fish, Smoked Ham Hock and Red Wine seem to be unlikely partners in a recipe. Pacific Rockfish is full of flavor and has a flaky texture when sauteed, and smoked ham hocks are bold. But when ham hocks are cooked down into a sauce with a hearty red wine, it becomes the perfect marriage with seafood. This is our Pacific Rockfish with Smoked Ham Hock-Red Wine Sauce."
Pacific Rockfish with Smoked Ham Hock-Red Wine Sauce
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Prep time 30mins
Cook time 20mins
Serves or Makes: 6 people
Recipe Card
ingredients
- 1 large carrot, peeled and cut into thick slices
- 1 yellow onion, chopped
- 2 bay leaves
- 1 tbsp crushed juniper berries
- 2 tsp black peppercorns
- 4 each rosemary, thyme, parsley
- 2 cups red wine
- 2 1/2 cups chicken stock
- 3 smoked ham hocks
- 4 tbsp softened butter
- 2 tbsp flour
- salt and pepper to taste
- 6 6 oz Pacific Rockfish filets
- 1/2 cup flour
- 3 tbsp butter
- 3 tbsp olive oil
- salt and black pepper
- 18 baby Yukon gold potatoes
- fresh lemon slices
- fresh parsley
Method
Step 1
Make the Smoked Ham Hock-Red Wine Sauce- Add the carrots, onion, garlic, bay leaves, juniper berries, peppercorns, thyme, rosemary, parsley, red wine, chicken stock and ham hocks to the Instant Pot. Place the lid on the Instant Pot and set to pressure cook for 25 minutes. After the pressure cooking is done, let the Instant Pot release steam naturally. Remove the lid and take the ham hocks out with tongs and let cook on a cutting board.
Step 2
Strain the stock. At this point you can pour the stock into a container and cover and place in the fridge to chill and use the next day. You can also freeze the stock at this point and use later. Pull the bits of smoked ham off the ham hock and reserve to use later.
Step 3
When you're ready to serve, start by reducing the stock in a saute pan on medium-low heat. Reduce the stock by 1/2, about 45 minutes. In a small bowl mash together the butter and flour, then whisk into the sauce to thicken and give it a silky texture. Keep the sauce warm while you saute the Pacific rockfish.
Step 4
Bring a saucepan of water to the boil and add the potatoes. Reduce the heat to medium and cook the potatoes until tender, about 15 minutes.
Step 5
Season the rockfish filets with salt and pepper, then dust with flour. Heat the olive oil and butter in a saute pan over medium heat and cook the rockfish until the edges start to turn white, about 4 minutes. Turn the fish over and cook another 4-5 minutes until firm to the touch.
Step 6
To serve, place a rockfish filet on a serving plate. Spoon some of the red wine sauce around the plate, then garnish with some of the smoked ham. Spoon some of the potatoes next to the rockfish, and garnish with a slice of lemon and fresh parsley.