Monkfish Osso Bucco with Saffron Pearl Couscous and Tarragon Dijon Cream
Gather these 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.
