First, preheat a pan on high for 2 minutes. Add in some olive oil and after 30 seconds, add in your salted fish. Then, sear on medium high for 4-5 minutes, flip over. Sear for 1-2 minutes. Cover, turn heat off and let it rest for 2 minutes.

Secondly, to a saucepan add your shallot, vinegar and wine. Then, bring to a simmer and reduce to 1/3. It should be almost all absorbed by the shallot. Add in honey.

Off heat add your cold butter, 2 tbsp at a time and emulsify. Add more butter if you want it creamier.

Lastly, serve the fish over it, top it with black pepper and micro arugula.