- 8 x 120g cleaned and skinned monkfish tails
- 4 large sticks of celery
- 3 large peeled carrots
- 2 peeled onions
- 8 firm but ripe tomatoes
- 1 tbsp tomatoe paste
- 200ml tomatoe passata
- 200ml fish stock
- 100ml white wine
- 1 bay leaf
- 2 sprigs of lemon thyme
- 1 lemon zested
- Cornish sea salt
- Basil oil
- Micro basil
- Large leaf basil
Osso Bucco of Monkfish with Basil oil by Simon Hulstone
Osso Bucco of Monkfish with Basil oil by Simon Hulstone
Osso Bucco of Monkfish with Basil oil by Simon Hulstone in association with Robot Coupe
Ingredients
Method
Place the carrot , celery , onion and tomato through the Robot Coupe using the dicing blade.
Place all ingredients in a sauce pan and gently simmer until vegetables are cooked through.
Season the monkfish and add to the pan and cover with the sauce, cook for approx. 10-12 minutes, remove the monkfish from the sauce and set aside, if sauce needs reducing bring down to desired consistency or if need to loosen add a touch more fish stock, season to taste.
Add chopped basil and mix through.
Place the monkfish in a bowl and cover over with the sauce and vegetables, finish with a drizzle of fresh basil oil and garnish with the micro basil.
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