Name: Monkfish Osso Bucco with Saffron Pearl Couscous and Tarragon Dijon Cream
Ingredients: 4 8oz Osso Bucco-cut Monkfish; 2 cup white wine; 2 tsp thyme; 1/2 cup each leeks, onion, and celery, roughly chopped; 2 cup water; 4 tbsp butter; 2 tsp chopped tarragon; 1 cup cream; 1 tbsp Dijon mustard