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Monkfish Osso Bucco with Saffron Pearl Couscous and Tarragon Dijon Cream

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Course Main
Cuisine Seafood

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.