Name: Monkfish in Dashi with Snow Peas
Yield: Serves: 4 to 8
Cuisine: United States
Ingredients: Snow peas, julienned; 2 cups bonito flakes or katsuobushi; 1 lemon; Mirin; Sesame Oil; 2 quarts water; Salt and pepper; 3 4” pieces of kelp or kombu (100 mm); 1 tablespoon butter; Pink radish, thinly sliced; 1-2 pounds monkfish (450 g to 900 g); Cucumber, diced; Lemon wedges; Mint leaves, minced

Preparation info

Serves:
4 to 8

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

I first had a variation of this recipe at Serpico in Philadelphia and it was amazing. I’ve tried to recreate it at home ever since. This version combines sweet and flavorful monkfish medallions with a light dashi garnished with snow peas, radishes, and cucumbers. I cook the monkfish at 114°F (45.6°C) so it is lightly cooked but still not flaky. The dashi should be chilled so plan

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of