Today I wanted to feature a recipe that I've made a couple of times and just love. It's a recipe that if you see, you might not make because it is different than how you would normally think of the dish. Osso Buco is normally made with veal shanks, and is a rich, very filling dish. When I came across this recipe at Epicurious, I was intrigued. The sauce is made lighter than the traditional sauce by using orange juice and lemon grass. The sauce is so flavorful, I could eat it atop many things. This is a nice recipe for a dinner party, because you can make the sauce ahead. Don't forget the gremolata (like I always do!)-it really adds a spark to the dish.
Osso Buco-Style Halibut and Whipped Potatoes with Herbs Makes 6 servings
2 tablespoons olive oil
1/2 medium onion, chopped
3/4 cup chopped celery
3/4 cup chopped peeled carrot
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup white wine
4 cups chicken stock or canned low-salt chicken broth
1 cup crushed tomatoes in puree (from 15-ounce can)
1/2 cup freshly squeezed orange juice
1/3 cup chopped lemongrass* (from about 3 stalks)
1/4 cup soy sauce
4 fresh thyme sprigs
1 bay leaf
6 5-ounce halibut fillets
1/4 cup balsamic vinegar
2 tablespoons (1/4 stick) unsalted butter, room temperature
Whipped Potatoes with Herbs (see following recipe)
Gremolata (see following recipe)
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.
Preheat oven to 350°F.
Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate. Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13x9x2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.
Divide potatoes among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.
Whipped Potatoes with Herbs
1 1/2 pounds russet potatoes, peeled, quartered
5 garlic cloves
1/2 cup (1 stick) butter, room temperature, cut into pieces
1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped
Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)