Ingredients
- 1 1 medium russet potato
- 2 Tablespoons 2 Tablespoons canola oil
- 14 oz. 14 oz. Alaska Sockeye Salmon, skin on
- Salt and pepper, to taste
- Sauce:
- 1 cup 1 cup chianti wine
- 1 cup 1 cup fish stock
- 2 Tablespoons 2 Tablespoons brown sugar
- 2 Tablespoons 2 Tablespoons minced onion
- 1 clove 1 clove of garlic, sliced
- 1/2 teaspoon 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon 1/2 teaspoon chopped fresh parsley
- 1/2 teaspoon 1/2 teaspoon salt
- Gremolata:
- 1 teaspoon 1 teaspoon lemon zest
- 1 teaspoon 1 teaspoon chiffonade Italian parsley
- 1/2 teaspoon 1/2 teaspoon grated or finely minced garlic
Servings:
Units:
Instructions
- To make the bone of the Osso Bucco, bring a small pot of salted water to a boil. Peel potato. Using a paring knife, cut potato in half
- crosswise and smooth out edges. Scoop out centers almost all the way to the bottom, taking care not to puncture through. (The finished
- result should be a cylinder, approximately 2 inches tall and 1-1/2 inches wide, and resemble an Osso Bucco bone.) Place potatoes in boiling
- water and cook until lightly softened, about 5 minutes. Remove and chill while working on salmon.
- To prepare Osso Bucco, cut salmon into 4 pieces, each about 3 inches long and 3.5 ounces. Wrap fish, skin side out, around the potato bone
- by laying 2 pieces on their side, top to bottom. Truss with butchers twine to secure, making sure twine is tight enough not to slip.
- Heat canola oil in a saut pan over medium-high heat. Season fish with salt and pepper. Sear fish on the potato bottom side first, until
- lightly golden, about 2 to 3 minutes; flip and repeat. Add wine, fish stock, brown sugar, onion, garlic, rosemary, parsley and salt. Cook 4
- to 5 minutes or until fish is cooked almost throughout. Remove fish; keep warm. Reduce pan sauce until nicely thickened, about 5 minutes.
- In a small bowl, combine the zest, parsley and garlic to make the Gremolata.
- To serve, place fish onto plates, gently snip and remove the twine. Drizzle on the sauce and top with Gremolata.
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