Osso Bucco of Monkfish with Smoked Pancetta and English Lettuce Risotto

A lightly spiced sauce of fresh baby carrot juice adds a fresh note to Jean-Christophe Novelli's sophisticated fish supper
By Jean-Christophe Novelli
Osso Bucco of Monkfish with Smoked Pancetta and English Lettuce Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes plus infusing
  • Effort: easy

Ingredients

For the sauce

  • About 2baby bunches carrots
  • 1/2 tsp cumin
  • 100 ml olive oil

For the fish

  • 4 monkfish, steaks, 5cm thick
  • 4 batons carrots, 4cm x 1cm
  • 1 tbsp acacia honey
  • 1 tsp Dijon mustard
  • freshly ground black pepper
  • 2 sprigs thyme, leaves only
  • 4 thin slices pancetta
  • 2 tbsp olive oil
  • 1 clove garlic, peeled, halved and heart removed

For the English lettuce risotto

  • 1 tbsp olive oil
  • 5 shallots, finely chopped
  • 1 1/2 cupsarborio risotto rice
  • 5 tbsp dry white wine
  • 690 ml mussel stock
  • 2/3 cup parmesan, grated
  • 1 1/2 cups English lettuce, shredded
  • 100 ml whipping cream, half whipped
  • 1 tbsp white wine vinegar
  • black pepper

Method

1. Start the sauce the day before serving. Juice enough of the baby carrots to give 400ml of carrot juice. Place the juice in a saucepan with the cumin and boil hard until the mixture has reduced to a thick syrup. Stir in the olive oil and set aside to infuse for 24 hours.

2. On the day of serving, preheat the oven to 220C/gas 7. Thread a baton of carrot through the centre of each monkfish steak.

3. In a small bowl combine the honey and mustard and brush the mixture around the circumference of the fish steaks. Season with black pepper and thyme leaves. Wrap one slice of pancetta around the outside of each steak.

4. Heat a heavy frying pan on the stove top. Add the olive oil and garlic and heat through. Briefly sear the fish steaks until the edges are just golden brown. Transfer the fish to the oven and roast for 5 minutes.

5. Remove the cooked fish from the oven and baste it with the pan juices.

6. Warm through the carrot sauce and serve with the fish.

7. For the English Lettuce Risotto: Heat olive oil in a pan.

8. Add shallots and sweat gently until translucent.

9. Add rice and stir to coat.

10. Add white wine and cook, stirring all the time until wine is absorbed.

11. Gradually add the hot mussel stock a ladleful at a time. Make sure you stir well after each addition and continue to stir, until the liquid is entirely absorbed by the rice, before adding more.

12. Continue cooking until the rice is cooked (slightly al dente).

13. Add Parmesan cheese and stir in.

14. Pre-mix whipping cream and vinegar and fold into risotto.

15. Meanwhile, in a separate pan, heat olive oil.

16. Add shredded lettuce and cook until wilted (this will take a couple of seconds).

17. Stir into risotto.

18. Check seasoning and serve.

19. Serve each portion of fish on a bed of English Lettuce Risotto and garnish with the carrot sauce.

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