East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes Recipe

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East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes
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Ingredients
35
Count
Nutrition
1124
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a non-reactive saucepan coated with olive oil, saute the onion, celery, and carrots and garlic until caramelized. Add tomato paste and cook for 3 minutes. Deglaze with white wine, and reduce the liquid by half. Add crushed tomatoes, bay leaf, thyme, soy sauce, lemon grass, orange juice, and chicken stock. Reduce by a third, and check for seasoning. Strain the sauce and set aside. Season the monkfish with salt, pepper, and cayenne pepper. Sear the fish over high heat in olive oil, using a pan large enough that the fish is not overcrowded. The fish is just cooked long enough to evenly brown the outside, about 2 minutes on each side. Pour off as much oil as possible. Deglaze with the vinegars. Add the reserved sauce, using just enough to cover the fish half way. Add the mushrooms and cover. Place in a preheated 350 degree oven until the fish is cooked through, about 15 minutes. Remove the pan from the oven, and add the butter and lemon juice. Check again for seasoning.
  2. MUSHROOMS:
  3. Saute mushrooms with garlic and ginger in 1 tablespoon of olive oil over high heat, until caramelized, about 3 minutes. Add Sauteed mushrooms from below to the sauce. Check for seasoning.
  4. HERBED WHIPPED POTATOES:
  5. Place the potatoes and garlic in a saucepan and cover with cold water. Bring to a boil, and add enough salt to flavor the water. Boil for 20 minutes, or until the potatoes are soft. Strain potatoes and place in a mixer fitted with wire whip. Whip at low speed, incorporating butter slowly. Increase the speed to lighten the potatoes and increase their volume. Check for seasoning, and set aside. Right before serving, mix the chopped herbs into the potatoes.
  6. GREMOLATA:
  7. To make a gremolata, combine the parsley, garlic and lemon zest. Set aside, and reserve for plating.
  8. PLATING: Place a serving of potatoes in the middle of a large bowl. Place the fish on top of the potatoes, and spoon the sauce and mushrooms around it. Garnish with gremolata.
  9. Wine Suggestion: King Estate, Oregon Pinot Noir, 1994 Vintage
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1123.7 Kcal (4705 kJ)
Calories from fat 610.87 Kcal
% Daily Value*
Total Fat 67.87g 104%
Cholesterol 289.27mg 96%
Sodium 1399.28mg 58%
Potassium 1763.67mg 38%
Total Carbs 64.13g 21%
Sugars 22.44g 90%
Dietary Fiber 11.14g 45%
Protein 53.01g 106%
Vitamin C 60.7mg 101%
Vitamin A 2.3mg 77%
Iron 6.6mg 37%
Calcium 182.5mg 18%
Amount Per 100 g
Calories 133.55 Kcal (559 kJ)
Calories from fat 72.6 Kcal
% Daily Value*
Total Fat 8.07g 104%
Cholesterol 34.38mg 96%
Sodium 166.3mg 58%
Potassium 209.6mg 38%
Total Carbs 7.62g 21%
Sugars 2.67g 90%
Dietary Fiber 1.32g 45%
Protein 6.3g 106%
Vitamin C 7.2mg 101%
Vitamin A 0.3mg 77%
Iron 0.8mg 37%
Calcium 21.7mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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