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

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

Monkfish Osso Bucco with Saffron Pearl Couscous and Tarragon Dijon Cream

Courses: Main

Print Recipe

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

Instructions

In an oven-safe skillet, melt the butter. Sear fish and remove from pan.
Add leeks, onion, and celery. Sweat five minutes, deglaze with wine. Add water and simmer.
Add fish back in, cover and bake for 15 minutes at 350 degrees.
Remove fish, strain liquid into saucepan and reduce by half.
Add mustard and tarragon and whisk. Add cream and reduce by half.
Serve with fish and warm saffron couscous.