Bradley Daniels, Executive Chef
Croissants Bistro & Bakery,
www.croissants.net
For the Ham Hock Jus:
1 teaspoon olive oil
2 ham hocks
4 yellow onions, large dice
4 carrots, sliced
4 celery stalks, sliced
1 bay leaf
1 cup red wine
1/4 cupPort wine
2 gallons chicken stock
2 tablespoons butter
Salt and pepper to taste
For the Roasted Vegetables:
4 baby carrots
4 fingerling potatoes
1/4 cup pearl onions
4 parsnips
4 baby sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
For the Fish:
4 triggerfish filets, 6–7 ounces each
Salt and pepper
For the Ham Hock Jus:
In a medium-hot pan, add the olive oil and ham hocks. Add the carrot and onion, stirring occasionally, and cook until the vegetables begin to caramelize. Add the celery and bay leaf and cook until the celery is translucent. Add the red and Port wines to deglaze the pot and then add the chicken stock and butter. Bring everything to a boil and turn down to a simmer. Simmer until about 2/3 of the liquid is removed. Once the mixture has been reduced, remove the ham hock and pull apart to remove any gristle. Reserve the liquid and the ham hock.
For the Roasted Vegetables:
Cut all the vegetables to roughly the same size. Toss the veggies in a bowl with the olive oil, salt and pepper. Transfer the mix to a sheet pan, and roast at 350 degrees for about 15–20 minutes or until the vegetables are tender.
For the Fish:
Simply season the fish with salt and pepper and place in a medium-hot pan. Sear the fish on each side about 4–5 minutes or until the fish is golden brown. Allow the fish to rest for 3–4 minutes before serving.
To complete the dish, spoon a portion of the roasted vegetables in the center of a large bowl. Add the ham hock jus to the bowl without covering the roasted vegetables. Place the fish on top of the roasted vegetables and garnish with the ham hock.
