Poached monkfish

Name: Poached monkfish (Seaweed and Gem Lettuce fricassee)
Yield: Makes 4
Ingredients: Kosher salt & pepper; 6 shallots, sliced; 50 g butter; 750 ml milk; 500 g frozen peas; 10 mint leaves; ½ tbsp bicarbonate of soda; 1 kg monkfish; Transglutminase for dusting; Beurre monté, enough to cover fish; Extra virgin olive oil; 3 slices Australian winter truffle, cut with a star ring; A few chervil tops; 1 Baby Gem lettuce leaf; 1 large costoluto Fiorentino tomato heart; 5 g red pepper torched & peeled; 15 chervil tops; 10 g Gem lettuce (nerves removed), cut chiffonade; 10 g fresh dulse seaweed, cut chiffonade; 10 g fresh kombu seaweed, cut chiffonade; 10 g organic fresh sea spaghetti; 30 ml very thick beurre monté; 300 ml fish fumet; 150 ml white wine; 80 g rose harissa paste

Seaweed and Gem Lettuce fricassee

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Monkfish

1 kg monkfish
Transglutminase for dusting
Beurre monté, enough to cover fish

Fish course
Pescatarian

Method

Monkfish

Remove the two fillets from the bone and trim, removing skin and pieces of belly. Dust with transglutminase powder, fold the tail to have the same thickness from one side to the other. Wrap tightly with cling film to make a boudin (8cm thick). Wrap it numerous times and with a fine needle prick holes in the cling film. Place the boudin in a water b