Offshore rockfish fillets, tomato beurre blanc and sautéed “fridge” vegetables with bacon - Recipes

Ingredients

• 1 cup of white wine
• 1 cup of tomato pulp or peeled tomatoes
• 1 clove of garlic
• 1 shallot
• 1 small celery branch
• 50 gr of sweet or salted butter
• 100 ml of heavy cream
• 2 offshore rockfish fillets (about 800gr / 1 kg)
• Salt to the taste
• Ground pepper to the taste
• Olive oil to the taste
• Butter to the taste
• 2 garlic cloves
• 1 bay leaf
• Chilli pepper to the taste
• Cauliflower
• Mushrooms
• Shallot
• Zucchini
• Assorted green vegetables
• Bacon sticks