This dish pairs the sweetness of roasted caramelized carrots and beets with a rich miso butter sauce

2 wild stripped bass fillets
3 medium beets
2 carrots
1 T white miso sauce
2 T butter
1 cup chicken stock
1 garlic clove finely diced
1/2 tsp finely diced ginger
1 tsp soy sauce
1 T olive oil
Wondra flour for dusting
salt and pepper
diced chives for garnish

To Roast the vegetables:

Clean and cut the carrots and beets. Sauté first in olive oil and butter on the stove in two separate pans so the color of the beets does not alter the carrot color. You can then add the two and roast in the oven at 400F for 25 minutes or until the desired texture is achieved. Set aside.

For the Fish

Heat a tablespoon of fat or oil in a nonstick frying pan. Season both side of the fish. Add wondra flour to the skin side and shake off. Sauté the fillet skin side down, pressing the fillet down with a spatula in the beginning of the sear to prevent the fish from curling up. Leave the fish to sear skin side down basting the flesh side occasionally with the fat or oil. After about two minutes the flesh side will begin to turn opaque. Flip the fish and turn off the heat to let it cook through. A knife should easily slide through the fish. Let the fish rest for 1 minute off the heat.

Miso Sauce:

Add the diced ginger and garlic to the chicken stock and soy sauce and simmer till reduced by 1/2. Add the miso sauce off the heat and whisk till dissolved. Send the sauce through a sieve and set aside.

Assembly:

While the fish is resting plate the carrots and beets. Set the fish on the plate. Reheat the sauce to a boil, turn off heat add 1 T of butter and swirl the butter into the sauce off the heat to emulsify the liquid. Pour the sauce around the vegetables and garnish the dish with finely diced chives.

Wine Pairing

Pino Gris from Alsace