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Monkfish with kombu peppercorn sauce
Fruit and vegetables
6g/¼oz fresh
dill
, roughly chopped
1 large
shallot
, sliced
15g/½oz fresh
ginger
, sliced
15g/½oz
garlic
cloves, sliced
15g/½oz
lemongrass
, bruised
6g/¼oz dried
mushrooms
40g/1½oz
shallots
, finely sliced
40g/1½oz
garlic
cloves, finely sliced
80g/3oz button
mushrooms
, finely sliced
1¼ tsp
mushroom
stock mix powder
500g/1lb 2oz Tropea
onions
, cut into wedges
¾ tsp
chilli
flakes
60g/2¼oz maitake
mushrooms
2
garlic
cloves, crushed
2 sprigs fresh thyme or
rosemary
blanched
samphire
, to serve
Cooking ingredients
200ml/7fl oz
vegetable oil
2 tbsp
vegetable oil
65ml/2¼fl oz
soy sauce
2 whole
star anise
40ml/1fl½ oz
vegetable oil
1 tsp
cayenne pepper
¾ tsp freshly ground
white pepper
¾ tsp
ground ginger
20g/¾oz white
miso
500ml/18fl oz dark fish
stock
(see above)
40ml/1fl½ oz cabernet sauvignon
vinegar
pinch
salt
1–2
cinnamon
sticks
3
bay leaves
¾ tsp
cumin
seeds
¾ tsp
mustard seeds
356g/12½oz
white wine vinegar
66g/2¼oz
caster sugar
pinch
salt
1 tbsp vegetable
oil
salt and freshly ground
black pepper
30ml/1fl oz
rapeseed oil
freshly ground
black pepper
, to taste
Dairy, eggs and chilled
20ml/¾fl oz
double cream
50g/1¾oz unsalted
butter
Meat, fish and poultry
315g/11oz fish bones (
white fish
only, no blood or gills)
½
monkfish
tail, on the bone
Other
20g/¾oz
lime leaves
(fresh or frozen), roughly chopped
160ml/5½fl oz cooking sake
1 tsp shredded dried
lime leaves
800ml/28fl oz
white wine
200ml/7fl oz
brandy
10g/1/3oz kombu powder
Back to recipe
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