Cornish monkfish, miso, radish, turnip, hen of the woods

Method

For the monkfish

Roll the marinated monkfish tail tight in cling film, place in a vacuum bag and cook for 22 minutes at 50 degrees in a water bath. Sear in a hot pan allow to rest and carve off the bone into four portions.

For the monkfish marinade

Bring the soy, sake and mirin to the boil to evaporate alcohol turn to a lower heat and stir in miso paste until dissolved, then add sugar stirring constantly remove from heat and chill before marinating monkfish.

For the broth

Boil and pass juice, add ingredients infuse for 20 minutes pass through J -cloth, finish with Kikkoman soy sauce.

For the radish garnish

Bring vinegar, sugar and water to boil then chill before halving the micro radishes in the pickle liquor 10 minutes before asssembling dish.

For the caramelised turnip purée

Slice turnips fine on a Japanese mandolin, melt the butter in the pan and cook the turnips until golden brown and caramelised. Blend with warmed milk, season with late harvest vinegar and salt, pass and keep warm until required.

For the turnip garnish

Cook the micro turnips in well seasoned emulsion quarter and arrange on dish.

For the hen of the woods

In a hot pan fry the mushrooms quickly stirring often, add butter continuing to stir until crispy season and drain, arrange as required on dish.