Monkfish Osso Bucco with Chaminé

Monkfish Osso Bucco roasted fresh in the oven with  “Chaminé” red wine,  sauteed fresh mushrooms,  carrots and cilantro

Ingredients: For 4 People

• 800gr. Cleaned Monkfish Loin
• Salt
• Pepper
• Cortes de Cima Olive Oil
• 60gr. Shallots
• ¼ l Chaminé Tinto
• 1 cube Beef Broth
• 2 cloves Garlic
• 100gr. Fresh Mushrooms, chopped
• 100gr. Cooked Carrots, sliced in rounds
• Cilantro, chopped

Preparation:

Cut 4 thick pieces of monkfish loin of about 200gr. each.

Temper with salt and pepper and cook in the oven about 30 minutes with a little olive oil, turning over when necessary;

When it’s finished roasting, reserve to the side.

Mince the shallots and sweat them  in the butter, while the monkfish is roasting. Add the “Chaminé” red wine and let it reduce by half. Gradually, add the beef broth a little  at a time  and season to taste.

In a little olive oil and garlic, sauté the fresh mushrooms, cooked carrots and a little chopped cilantro, seasoning with salt and pepper. Place on the plate and decorate to fit the photograph.

This is another one of the chef’s suggestions from the kitchen of António Nobre, of Hotel M’ar de Ar, Évora. Bon Apetite!