Monkfish Ossobuco with Gremolada

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The best Ossobuco of my life is Luisa’s (my mom). I don’t know how but she just makes perfect Milanese food. And she never fails.

Below her personal recipe (a perfect balanced recipe with no use of vegetables and tomato sauce). I translated that onto monkfish (the fish that behaves like meat! lol). The gremolata is the ingredient that reminds me the most of my childhood and I personally think is one of the simplest yet amazing food creations.

Fish:

4 slices of monkfish (200 grams each)

2 shallots

1 garlic clove

60 grams of butter + 20 grams

3 tbs olive oil

half glass of white wine (dry)

500 ml vegetable or meat stock

1 tbs tomato paste

salt and pepper

 

Gremolada:

30 gr parsley

lemon zest of 1 lemon

1 garlic clove

 

Melt the butter with the oil in a pan. Add the shallots (halved). Fry for a couple of minutes.

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Dust with flour the monkfish and place them into the pan.

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Cook 2 minutes per side and high heat. Retain from the pan and place them on a rack and place in oven at 180° C for further 10 minutes.

Meanwhile place the pan (with the shallots, etc), on the fire back again. Add the wine and let simmer until it is reduced of 2/3. Add the stock and the tomato paste. Let simmer until it is half reduced.

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Meanwhile chop and mix all the ingredients for the gremolada.

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With your fingers, knead 20 grams of butter with 1 tsp of flour (until a soft dough is formed), place this dough into the sauce and mix well, bring to a boil and let it boil for a couple of minutes (this will thicken the sauce).

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Retain from fire, sieve the sauce.

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Place the monkfish onto a plate, top it with the sauce and with the gremolada.