HQ HOMEMADE Watch JB Dubois make Monkfish Ossobucco With petits pois a la francaise

 

Fish Stock

Ingredients                                                       

200g fish bones (cod, monkfish or any white fish)
2 bay leaves
1 small onion
1/2 fennel bulb
1 sprig of thyme

Method

  1. Put the fish bones, the herbs and chopped vegetables in a stock pot. Cover with cold water, simmer on low heat for 10 minutes.
  2. Take off the heat and allow to infuse for 10 further minutes. Pass the stock through a fine sieve.

Monkfish Ossobucco

The monkfish is braised and served on the bone in a light broth with lightly cooked seasonal green vegetables and smoked lardons.

Ingredients

4x200g monkfish tails on the bone skinned
40g smoked lardons (diced smoked streaky bacon)
300 ml of homemade fish stock (see above)
100g green peas
1 head of baby gem lettuce
few fennel leaves for garnish
1 pinch of sea salt
1 teaspoon of rapeseed oil

Method

  1. Dry the monkfish tails in a kitchen paper and season with a pinch of sea salt.
  2.  Fry the monkfish on one side for 2 to 3 minutes in a large non-stick frying pan with a teaspoon of oil.
  3. Add the lardons and turn over the monkfish.
  4. Fry off for 2 to 3 minutes (do not colour the fish and bacon too much as this will discolour your light broth)
  5. Add the fish stock, cover and leave to simmer on a medium heat for 5 to 7 minutes.
  6. Turn the fish over, add the sliced baby gem lettuce and green peas.

Serve straight away in a large stew bowl topped with fennel leaves