Ossobuco of Monk Fish with Beetroots

Serve: 2
Preparation time: 20 minutes + 3 hours marinating time (1.5 hours marinating time if you using vaccum food container)
Cooking time: 1 minute, plus chilling time
Program:  Sauce mode  + Steam mode 10 minutes

Ingredients:

• 2 x 80 g monkfish fillet cut in half
• 4 baby carrots peeled blanced and timed into 6 cm pieces
• 10 ml extra virgin olive oil plus extra for drizzling
• 8 spring of thyme
• 1 bay leave
• 1 garlic clove chopped
• 1 tsp lemon juice
• Pinch fennel seeds
• 1 star anise
• Cracked black pepper
• 100 g fresh spinach

Sauce:

• 100 g beetroot peeled cut into small dices
• 1 small shallot chopped
• 25 g sugar or honey
• 100 ml red wine Malbec or Merlot
• 1 clove of garlic
• 3 springs of thyme stalks removed

To finish:

• 10 g butter (optional)
• 1 tbsp double cream (optional)

Method:

1. Push a piece of carrot and a sprig of thyme through each piece of monkfish.
2. Combine olive oil, the rest of thyme, bay leaves, garlic, lemon juice, fennel seeds, star anise and pepper in a vacuum food container. Add monkfish fillet and mix gently to coat the fillet.
3. Cover the lid on the vacuum food container and put in the fridge for a minimum of 3 hours.
4. Put all ingredients for the sauce into the glass bowl and cover with the lid.
5. Select Sauce mode. Press On/Off button to start.
6. When completes, scrape down the side of the bowl. Turn the control knob to the Steaming mode and set the timer to 10 minutes.
7. Insert the steam basket and cover with the lid. Press On/Off button to start.
8. During the last 7 minutes, open the lid and add the fish fillet. Cover the fillet with a piece of greaseproof paper. Put the lid in position and resume cooking. Steam until one minute left.
9. Open the lid, remove the fish and keep warm.
10. Put the spinach in the steam basket. Cover with greaseproof paper and start the machine.
11. When finished, take out the steam basket with the spinach inside.
12. Adjust seasoning of the sauce to taste. Add butter and cream to taste when used.
13. Pour sauce onto the serving plate. Add some spinach. Put two pieces of fish onto it. Drizzle with little olive oil and serve.