Day Boat Monkfish, Soy, Radish, Turnips & Hen of the Woods
Try this chef specific recipe created by up and coming chef and Kikkoman Masters 2016 winner Ben Champkin. This delicious dish features monkfish tail and is an ideal recipe for chefs
- Serves4
Ingredients
- 1.2kg monkfish tail on the bone (marinate
24hours before using)
For the monkfish marinade
- 10ml Kikkoman soy
- 150ml sake
- 450g white miso paste
- 225g granulated sugar
- 150g mirin
For the broth
- 600ml turnip juice
- 10g sesame oil
- 5g kombu
- 1g bonito flakes
- 12g mirin
- Dashi vinegar / lemon juice to taste
- Kikkoman soy to taste
For the radish garnish
- 1 Purple meat radish
- 10ml Dashi vinegar
For the caramelised turnip purée
- Peeled 500g white turnips
- 250g unsalted butter
- 125ml milk
- Late harvest vinegar
For the turnip garnish
- Well-seasoned butter emulsion
- 200g baby sweet bell micro turnips
For the hen of the woods
- 120g hen of the wood mushrooms
- 20g unsalted butter
- Sunflower oil
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 the alcohol, turn to a lower heat and stir in the 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 and infuse for 20 minutes, pass through jay cloth and finish with Kikkoman soy sauce.
For the radish garnish
Slice the purple meat radish on a mandolin into ice water to crisp, before serving spray with dashi vinegar to season
For the caramelised turnip purée
Slice turnips finely 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.
