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Chef
Trevor White
Oceanaire Seafood Room
Houston Galleria
5061 Westheimer Road
Suite 8050
Houston, TX 77056
832.487.8862 (phone)
info@theoceanaire.com
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Nantucket
Monkfish "Osso Bucco"
with Sauce Bourguignonne
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Ingredients
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Amount
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Monkfish
tail, whole, skinless cut into cross sections
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10
oz. |
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Flour,
Salt & Black Pepper |
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Bourguignonne
Sauce |
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Garlic,
Minced |
1
Tbl |
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Shallots,
Minced |
2
Tsp |
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Pearl
Onions, Peeled |
.5
# |
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Bacon,
Lardons |
3
oz |
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Thyme,
Fresh |
1
tsp |
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Bay
Leaves |
2
each |
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Red
Wine |
1
cup |
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Chicken
Stock |
2
Cup |
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Veal
Stock |
2
Cup |
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Mint,
Chiffonade |
1
tsp |
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Dredge
Monkfish in Seasoned Flour Mixture.
In a heavy bottom saute pan over medium high heat,
saute the fish until evenly browned on all sides,
Place into 350* oven for six minutes. Remove fish
from the oven and ladle 4 ounces of the sauce
over the fish and finish with Butter. Top the
fish with mint. Bourguignonne Sauce Saute Bacon
until crispy, add the shallots and garlic and
cook for two minutes. Deglaze with red wine and
reduce by half. Add the Chicken and Veal Stock
and reduce by half. Add the Onions, and Herbs
and simmer for 10 minutes, reserve for service.
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