EAST LIGHTENS OSSO BUCO OVEN ROASTED MONK FISH 'OSSO BUCO' WITH HERB WHIPPED POTATOES
Steps:
- In a non-reactive saucepan coated with olive oil, saute the onion, celery, and carrots and garlic until caramelized. Add tomato paste and cook for 3 minutes. Deglaze with white wine, and reduce the liquid by half. Add crushed tomatoes, bay leaf, thyme, soy sauce, lemon grass, orange juice, and chicken stock. Reduce by a third, and check for seasoning. Strain the sauce and set aside. Season the monkfish with salt, pepper, and cayenne pepper. Sear the fish over high heat in olive oil, using a pan large enough that the fish is not overcrowded. The fish is just cooked long enough to evenly brown the outside, about 2 minutes on each side. Pour off as much oil as possible. Deglaze with the vinegars. Add the reserved sauce, using just enough to cover the fish half way. Add the Mushrooms and cover. Place in a preheated 350 degree oven until the fish is cooked through, about 15 minutes. Remove the pan from the oven, and add the butter and lemon juice. Check again for seasoning.
- For the potatoes: Place the potatoes and garlic in a saucepan and cover with cold water. Bring to a boil, and add enough salt to flavor the water. Boil for 20 minutes, or until the potatoes are soft. Strain potatoes and place in a mixer fitted with wire whip. Whip at low speed, incorporating butter slowly. Increase the speed to lighten the potatoes and increase their volume. Check for seasoning, and set aside. Right before serving, mix the chopped herbs into the potatoes.
- To make a gremolata, combine the parsley, garlic and lemon zest. Set aside, and reserve for plating.
- For the mushrooms: Saute mushrooms with garlic and ginger in 1 tablespoon of olive oil over high heat, until caramelized, about 3 minutes. Add sauteed mushrooms from below to the sauce. Check for seasoning.
- Plating: Place a serving of potatoes in the middle of a large bowl. Place the fish on top of the potatoes, and spoon the sauce and mushrooms around it. Garnish with gremolata.
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Dorian Jr Williams
[email protected]This recipe looks delicious! I can't wait to try it.
Mariam Nakash
[email protected]I'm not sure what I did wrong, but my osso buco turned out dry and tough.
SWAHILI TV
[email protected]This recipe was easy to follow and the dish turned out delicious. I would definitely make it again.
Randy Ramos
[email protected]I had some trouble finding monkfish, so I used halibut instead. The dish still turned out great!
Yashwa Wilson
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
Maxine Pogue
[email protected]I'm not a big fan of fish, but this osso buco was delicious! The monkfish was cooked perfectly and the sauce was flavorful.
Amjad official
[email protected]This recipe is a keeper! The osso buco was fall-off-the-bone tender, and the herb-whipped potatoes were the perfect side dish.
ibrahim abiola
[email protected]I followed the recipe exactly and the dish turned out great! The monkfish was moist and flaky, and the potatoes were fluffy and flavorful.
Smart Bablu
[email protected]The osso buco was flavorful and tender, and the herb-whipped potatoes were a nice touch. I would definitely make this dish again.
Rashid Sukheera
[email protected]This osso buco recipe was a delight! The monkfish was cooked to perfection, and the herb-whipped potatoes were a delicious and creamy accompaniment. I especially appreciated the detailed instructions, which made the cooking process easy to follow. Ov