Source: Alaska Seafood Marketing Institute
Traditional osso buco is a hearty braised meat dish, typically made with veal shanks. Chef Hegsted developed a seafood version for a “swap meat” culinary contest, using salmon and other products sourced close to his Northwest locale. A potato stands in for the shank bone, which is then wrapped with a salmon fillet and secured with butcher’s twine. The finished dish is sprinkled with gremolata—a mix of grated lemon zest, garlic and parsley—just like the original. Hegsted’s recipe won first place in the contest.
1 medium russet potato
14 oz. Alaska sockeye salmon, skin on
2 tbsp. canola oil
Salt and pepper, to taste
1 cup Chianti wine
1 cup fish stock
2 tbsp. brown sugar
2 tbsp. minced onion
1 clove garlic, sliced
1/2 tsp. chopped fresh rosemary
1/2 tsp. chopped fresh parsley
1/2 tsp. salt
1 tsp. lemon zest
1 tsp. chiffonade Italian parsley
1/2 tsp. grated or finely minced garlic
- Make the “bone” of the osso buco: 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, to resemble a shank bone.)
- Place potatoes in boiling water and cook until lightly softened, about 5 minutes. Remove and chill while working on salmon.
- Cut salmon into 4 (3 1/2-ounce) pieces, each about 3 inches long. Wrap fish, skin-side out, around the “potato bone” by laying 2 pieces on their side, top to bottom. Truss with butcher’s twine to secure, making sure twine is tight enough not to slip.
- Heat canola oil in a sauté 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.
- Prepare Sauce: Add wine, fish stock, brown sugar, onion, garlic, rosemary, parsley and salt to sauté pan. 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.
- Prepare Gremolata: In small bowl, combine the zest, parsley and garlic. To serve, place fish on plates; gently snip and remove the twine. Drizzle with sauce and sprinkle with gremolata.