East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes
- Yield: 4 servings
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
Olive oil, to cook
1 cup diced onion
3/4 cup diced celery
3/4 cup diced carrot
1/2 tablespoon minced garlic
1 tablespoon tomato paste
1 cup white wine
1 cup crushed tomatoes
1 bay leaf
4 sprigs thyme
1/4 cup soy sauce
3 stalks lemon grass, roughly chopped
1/2 cup fresh orange juice
4 cups chicken or vegetable stock
One 3-pound monk fish saddle, cleaned and cut into 4 pieces
Salt and black pepper, to taste
Cayenne, for seasoning
1/2 cup balsamic vinegar
2 tablespoons Chinese vinegar
Mushrooms, recipe follows
2 tablespoons butter
1 lemon, juiced
Herbed Whipped Potatoes:
1 1/2 pounds potatoes, peeled and halved
5 cloves garlic
8 tablespoons butter
1/2 cup chopped herbs (basil, parsley, chives, and cilantro)
Gremolata:
1/4 cup parsley, finely chopped
3 cloves garlic, finely chopped
1 lemon, zested
Mushrooms:
1 cup fresh shitake mushrooms, quartered with stems removed
1 cup button mushrooms, halved with stems removed
1/2 tablespoon chopped garlic
1/2 tablespoon chopped ginger
1 tablespoon olive oil
Salt and black pepper, to taste
Directions
- 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.
Cook’s Note
Wine Suggestion: King Estate, Oregon Pinot Noir, 1994 Vintage