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Monkfish osso buco with saffron

Posted date : 24.01.2016 In Fish And Seafood, Main dishes 0

Monkfish osso buco with saffron

Ingredients

  • Fish — 800 g
  • Saffron — 1g
  • White wine — 50 ml
  • Cream — 100 ml
  • Bouillon fish — 150ml
  • shallot — 50 g
  • Butter unsalted — 40 g
  • Olive oil extra virgen — 100 ml
  • salt — 5 g
  • Pepper — 2 g

    • Features

  • Servings: 4
  • Preparation time: 20 minutes
  • Preparation time: 30 minutes

    • Description

    Ian Minnis chef restaurants Grand Hotel Europe in St. Petersburg, shared the original recipe. Monkfish osso buco with saffron — incredibly tasty dish that just have to taste gourmet.

    How to prepare:

    Gently fry the monkfish on both sides, with the addition of olive oil, to the acquisition of a golden hue. Fold into a separate pot.

    In a skillet brown the chopped shallot. Add the white wine to the pan (and reduce heat).

    Add the fish broth and bring the contents of the pan to a boil.

    Then, add the saffron, salt and pepper. Add the contents of the pan monkfish and cook over low heat for 15 minutes

    Remove the monkfish from the resulting broth, add the cream and let the sauce thicken.

    Add the whipped butter, and then pass the sauce through a sieve.

    Put the monkfish on a plate, pour the sauce on top to receive and servers.

    Translated by site: wday.ru

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