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 from a can
• 1 garlic clove
• 1 shallot
• 1 small celery branch
• 50 gr of sweet or salted butter
• 100 ml of heavy cream
• two offshore rockfish fillets (with about 800gr/ 1kg)
• olive oil
• butter
• 2 crushed garlic cloves
• a crushed bay leaf with thyme
• chilli pepper
• cauliflower
• mushrooms
• courgette
• mixed green vegetables
• bacon