Monkfish Ossobuco with Gremolada


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.


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



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.


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




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.



Meanwhile chop and mix all the ingredients for the gremolada.



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).



Retain from fire, sieve the sauce.


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