Monkfish Osso Bucco with Gremolata

Quick and easy recipe for monkfish

Ingredients

• 2 monkfish steaks
• Plain flour for dusting
• Salt and freshly ground black pepper
• Extra virgin olive oil for frying
• FOR THE SAUCE
• 30g unsalted butter
• 1 small onion, peeled and finely chopped
• 1 clove of garlic, peeled and crushed
• 1carrot, peeled and finely chopped
• 1 celery stick, finely chopped
• A pinch of saffron strands
• A sprig of thyme, chopped
• 1 tbsp tomato puree
• 60ml white wine
• 125ml beef stock
• FOR THE GREMOLATA
• 1 clove of garlic, peeled and crushed
• ½ lemon, finely grated
• ½ bunch flat leaf parsley, finely chopped
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Directions

1. Start by preparing the gremolata. Combine all the ingredients and season it to taste. Set this mixture aside for later use.
2. Preheat your oven to 200°C (gas mark 6). To make the sauce, melt half the butter in a heavy-bottomed saucepan and gently cook the vegetables until they soften, taking care not to let them brown. Keep the remaining cold butter on hand for finishing the sauce. Next, add the saffron, thyme, and tomato puree, cooking for a minute. Then, stir in the white wine and allow it to reduce by three quarters. Add the beef stock, bring it to a boil, and let it simmer until it is reduced by half. Set the sauce aside until you’re ready to cook the monkfish.
3. Lightly flour, season, and oil the monkfish. Heat a non-stick frying pan until it’s smoking hot, then add the fish and cook for about 3 minutes on each side until golden brown. Transfer the fish to an oven-proof dish and place it in the oven for approximately 8 minutes.
4. When you’re ready to serve, reheat the sauce and whisk in the remaining butter. Spoon the sauce onto plates, then place the monkfish on top and garnish with the gremolata drizzle.