East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes Recipe

East Lightens Osso Buco: Oven Roasted Monkfish "Osso Buco" with Herb Whipped Potatoes

Serves: 4   Total Time: 1 hour 5 minutes   Prep Time: 20 minutes   Cooking Time: 45 minutes

Ingredients:

• Olive oil, for sauting
• 1 cup onion, diced
• 3/4 cup celery, diced
• 3/4 cup carrot, diced
• 1/2 tablespoon garlic, minced
• 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 lemongrass, roughly chopped
• 1/2 cup freshly squeezed orange juice
• 4 cups chicken or vegetable broth
• One 3-pound monkfish saddle, cleaned and divided into 4 pieces
• Salt and ground black pepper, as needed
• Cayenne, to taste
• 1/2 cup balsamic vinegar
• 2 tablespoons Chinese black vinegar
• Prepared mushrooms (see mushrooms below)
• 2 tablespoons butter
• Juice of 1 lemon

Herb Whipped Potatoes:

• 1 1/2 pounds potatoes, peeled and halved
• 5 garlic cloves
• 8 tablespoons butter
• 1/2 cup mixed herbs (chives, basil, parsley, cilantro), chopped

Gremolata:

• 1/4 cup parsley, finely minced
• 3 garlic cloves, finely minced
• Zest of 1 lemon

Mushrooms:

• 1 cup fresh shiitake mushrooms, quartered, stems trimmed
• 1 cup white button mushrooms, halved, stems removed
• 1/2 tablespoon garlic, chopped
• 1/2 tablespoon ginger, chopped
• 1 tablespoon olive oil
• Salt and pepper, as needed

Instructions:

1. In a nonreactive pot, heat a light coating of olive oil over medium heat and cook the onions, celery, carrots, and garlic until caramelized. Stir in the tomato paste and cook 3 more minutes. Add the white wine and reduce by half, scraping up brown bits.
2. Pour in the crushed tomatoes, bay leaf, thyme, soy sauce, lemongrass, orange juice, and broth. Simmer until the mixture has reduced by about one third, taste and adjust seasoning, then strain the sauce and set aside.
3. Pat the monkfish pieces dry and season with salt, black pepper, and a pinch of cayenne. In a large oven-safe skillet over high heat, sear the fish in olive oil until each side is golden, about 2 minutes per side. Remove some excess oil from the pan and deglaze with the balsamic and Chinese black vinegars.
4. Pour enough prepared sauce into the skillet to come halfway up the sides of the monkfish, add the prepared mushrooms, cover, and transfer to a 350F oven. Roast until the fish is opaque and cooked through, about 15 minutes. Remove from oven and stir in the butter and lemon juice; check seasoning.
5. For the potatoes: Place potatoes and garlic in a saucepan, cover with cold water, add salt, and bring to a boil. Simmer until fork-tender, about 20 minutes. Drain and transfer to a mixer fitted with a whisk. Beat at low speed while adding butter, then increase speed to whip until fluffy. Season and fold in the chopped herbs just before serving.
6. For the gremolata: Combine parsley, garlic, and lemon zest in a small bowl and set aside.
7. For the mushrooms: Heat olive oil in a pan over high heat and saut shiitake and button mushrooms with the garlic and ginger, stirring until caramelized (about 3 minutes). Season with salt and pepper and add these sauted mushrooms to the strained sauce before using in the skillet if desired.
8. To serve: Spoon a portion of herb whipped potatoes into the center of a shallow bowl, top with a piece of monkfish, ladle the mushroom-enriched sauce around the fish, and finish with a sprinkle of gremolata.

Wine Pairing Suggestion: King Estate, Oregon Pinot Noir, 1994 vintage