Monkfish with kombu peppercorn sauce recipe
To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour.To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop.Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown.Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot.Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes.Turn off the heat and leave to cool naturally at room temperature to allow full infusion.Strain through a fine sieve, pressing all of the liquid out of the solids.Chill and store in the fridge. Use within 5 days or freeze any extra for later use.To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon.Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours.To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven).Heat a heavy, cast iron pan over a medium high heat.Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden.Reduce the heat to medium low, and add the butter, garlic, and thyme.Baste continuously with a spoon for 2–3 minutes.If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat).To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. To make the kaffir lime oil, add all of the ingredients to a high speed blender and blitz for 10 seconds – do not let the oil get warm. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Transfer the mixture to a container immediately, and allow to infuse for 24 hours before straining. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. Store in a bottle and keep refrigerated to preserve the fresh aroma and colour. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. To make the dark fish stock, preheat the oven to 200C. Rinse the fish bones thoroughly and chop. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Roast the bones on a baking parchment lined tray, drizzled with the oil, for 20–25 minutes until dark brown. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Add the roasted fish bones, all of the remaining ingredients and 250ml/9fl oz water to a medium pot. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Bring to a gentle simmer, skimming off any foam and scum, and cook for 20 minutes. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Turn off the heat and leave to cool naturally at room temperature to allow full infusion. Strain through a fine sieve, pressing all of the liquid out of the solids. Strain through a fine sieve, pressing all of the liquid out of the solids. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. Chill and store in the fridge. Use within 5 days or freeze any extra for later use. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. To make the kombu peppercorn sauce, heat the vegetable oil in a suitable pan over a medium heat. Add the shallots, garlic, button mushrooms and ground spices and cook for 10 minutes, until soft. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the miso, white wine, and brandy. Bring to the boil and reduce by two thirds. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Add the dark fish stock, double cream, mushroom stock powder, and kombu powder. Bring back to a simmer and cook gently for 30–45 minutes until the sauce thickens and intensifies in flavour. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Blend the sauce in batches until super smooth, then pass through a fine chinois. The consistency should be thick enough to coat the back of a spoon. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. Finally, add the cabernet sauvignon vinegar and taste. Adjust seasoning and consistency with salt, more vinegar, or more cream as needed. Transfer to a container and keep in the fridge. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. To make the pickled Tropea onions, place the onions in a large container with a fitting lid. Lightly season with salt and sprinkle over the cinnamon sticks, bay leaves, chilli flakes, cumin and mustard seeds. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Heat the vinegar, sugar and 180ml water/6fl oz in a medium pan and bring to a boil. Pour the hot liquid over the onions, making sure they are fully covered. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. Gently stir to distribute heat evenly. Place a lid on the container and allow to cool to room temperature. Once cooled, store in the fridge. Allow them to pickle for at least 24 hours. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. To make the seared maitake mushrooms, put a frying pan on a high heat and add the oil. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. Season the mushrooms and add to the pan, cook until you get a heavy sear on both sides. This will take 4–5 minutes. Keep warm. To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). To make the monkfish, preheat the oven to 180C/160C Fan/Gas 4 if you have thick tails (they will need finishing in the oven). Heat a heavy, cast iron pan over a medium high heat. Heat a heavy, cast iron pan over a medium high heat. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Add the oil, then sear the monkfish tails on all sides, for 2–3 minutes per side, until golden. Reduce the heat to medium low, and add the butter, garlic, and thyme. Reduce the heat to medium low, and add the butter, garlic, and thyme. Baste continuously with a spoon for 2–3 minutes. Baste continuously with a spoon for 2–3 minutes. If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). If your tails are thick, transfer the pan to the oven for 5–8 minutes to finish cooking (or cover and cook gently on a low heat). To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce.Then place the mushrooms on top along with the onions, sea aster and lime oil. To serve, carve the monkfish off the bone but place it back together again on a serving plate. Bone in the middle, 2 fillets each side. Pour over the sauce. Then place the mushrooms on top along with the onions, sea aster and lime oil.