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Alaska Salmon Osso Bucco by Chef Adam Hegsted

Alaska Salmon Osso Bucco by Chef Adam Hegsted 1
This visually stunning and unique take on osso buco by Chef Adam Hegsted replaces the center with a potato “bone” and the veal with Alaska sockeye salmon.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Servings: 2
  • Yield: 6 to 7 oz salmon and potato half per serving

Ingredients

  • 1 medium russet potato
  • 2 Tablespoons canola oil
  • 14 oz. Alaska Sockeye Salmon, skin on
  • Salt and Pepper, to taste
  • Sauce

  • 1 cup chianti wine
  • 1 cup fish stock
  • 2 Tablespoons brown sugar
  • 2 Tablespoons minced onion
  • 1 clove of garlic, sliced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Gremolata

  • 1 teaspoon lemon zest
  • 1 teaspoon chiffonade Italian parsley
  • 1/2 teaspoon grated (or finely minced) garlic
Recipe courtesy of Chef Adam Hegsted

Instructions

  1. Step 1 Prepare center/”bone”

    To 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, and resemble an Osso buco bone. Place potatoes in boiling water and cook until lightly softened, about 5 minutes. Remove and chill while working on salmon.

  2. Step 2 Prepare Osso Buco

    To prepare Osso buco, 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 butcher’s twine to secure, making sure twine is tight enough not to slip.

  3. Step 3 Prepare fish

    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. 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.

  4. Step 4 Make gremolata and serve

    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.

Recipe courtesy of Chef Adam Hegsted