Recipe for Monkfish Osso Bucco with Butternut Squash, Green Beans, Maitake Mushrooms and Cider-Truffle Jus
Monkfish Osso Bucco with Butternut Squash, Green Beans, Maitake Mushrooms and Cider-Truffle Jus
yields: 4 servings
- 3 TBL canola oil
- 4 - 7 oz pieces Monkfish Steaks (bone in)
- 1 TBL butter
- 1 TBL oil
- 8 oz haricot verts or French Green Beans
- 4 oz maitake mushrooms (could substitute shiitakes)
- 1/2 each small butternut squash
- 4 oz of the Cider Truffle Jus (recipe follows)*
- 1 TBl Truffle Butter (recipe follows)**
Peel and small dice the butternut squash. Blanch in boiling water just until tender. Drain and reserve
Trim and blanch green beans in boiling salted water just until slightly tender. Do not cook until they are soft. Drain and shock in ice water.
Season monkfish with salt and pepper.
In a hot saute pan add 3 TBL canola oil.
Sear monkfish on all sides.
Place monkfish into a 400 deg oven for about 12-15 minutes or until fish is cooked all the way through.
In a large saute pan heat 1 TBL butter and 1 TBL oil. (You can use all instead of the butter)
Add mushrooms and sautee for about 1 minute.
Add pre-cooked butternut squash and saute for 1-2 minutes more
Add blanched green beans and 2 Cups of the Cider Truffle Jus
Simmer until all the vegetables are cooked through and the sauce has reduced to a nice consistency. About 3-4 minutes
Turn off the heat and add 1 TBL of the truffle butter. Whisking to incorporate the butter.
In a bowl, place green beans, mushrooms and squash. Ladle some of the sauce over top (should be nice and brothy) And top with the monkfish
Drizzle with a little more truffle oil if desired.
*For the Cider-Truffle Jus:
- 1/2 TBL garlic - minced
- 1 TBL fresh ginger - minced
- 2 TBL shallots - minced
- 1 tsp fresh thyme - minced
- 1 TBL butter or oil
- 1/4 Cup Brandy
- 1/4 Cup Madeira
- 5 Cups Dashi Broth (follow instructions on package)
- 1 Cup Tamari Soy Sauce
- 1 Cup Mirin
- 1/3 Cup Apple cider reduction (2 Cups apple cider reduced down to 1/3 Cup)
- Cornstarch and water slurry - as needed
- In a large pot heat butter.
- Sweat garlic, ginger, shallot, and thyme for about 2 minutes on medium heat. Cook until translucent and fragrant but do not brown
- Deglaze with the Brandy and Madeira. Bring to a simmer. Cook about 6-7 minutes. Careful doing this if you have a gas range as the spirits may ingnite.
- Add Dashi broth, soy sauce, mirin and apple cider reduction.
- Bring back to a simmer and cook for about 8-10 minutes more until all the flavors are developed.
- Mix 1 TBL cornstarch with 1 TBL water.
- While the broth is at a simmer, slowly drizzle in cornstarch slurry whisking constantly.
- Cook out another 5 minutes until thickened slightly.
- You're not looking for a thick sauce here, just a slightly thickened broth.
- Cool and reserve for the finished plate.
This can be kept for several weeks covered in the refrigerator. Makes a great base to an Asian style soup!
**For the Truffle Butter:
- 2 sticks unsalted butter - softened
- 2 oz - white truffle oil
- 1 oz truffle peelings
- Mix all ingredients in a food processor or mixer or by hand.
- Cool and reserve for later use.his will make more than you will need for the recipe but it's always good to have a little truffle butter on hand!
- Use it to finish a gravy for filet mignon, throw a pat in when you're making mashed potatoes or just spread some on toast!
CITY TAP HOUSE DC
Credit for this dish goes to Scott Swidersky