'Hop on board' with the fresh monkfish season from March through June with this fantastically tasty ossobuco of monkfish. Traditionally, ossobuco is an Italian Milanese dish meaning "hole in the bone" and is usually comprised of veal where the shank is cut so that it reveals the marrow. For this dish, the veal is replaced by the monkfish, however it will have a similar presentation in that the monkfish is cut into thick slices and the spine will be revealed in the centre of the cut. The subtle flavour yet dense texture of this fish is paired beautifully with the leeks and mushrooms for a real treat. Enjoy!
This dish is best served with a starch such as mashed potato, couscous or polenta and a crisp salad.