Pom Bear May 19

Cornish Monkfish, Miso, Radish, Turnips & Hen of the Woods

Ben Champkin chef de partie L’Enclume, Cartwell Cumbria
Serves: 4
Download PDF

Ingredients

  • MONKFISH MARINADE
  • 50ml soy sauce
  • 150ml sake
  • 150g mirin
  • 450g white miso paste
  • 225g granulated sugar
  • MONKFISH
  • 1.2kg monkfish tail, on the bone
  • THE BROTH
  • 600ml turnip juice
  • 10g sesame oil
  • 5g kombu
  • 1g bonito flakes
  • 12g mirin
  • To taste Dashi vinegar & lemon juice
  • dash soy sauce
  • RADISH GARNISH:
  • 100ml dashi vinegar
  • 70g sugar
  • 30ml water
  • 100g micro cherry bell radish
  • CARAMELISED TURNIP PUREE
  • 500g sweet bell turnips, peeled
  • 250g unsalted butter
  • 125ml milk
  • To season, late harvest vinegar
  • TURNIP GARNISH
  • To taste butter
  • 200g baby sweet bell micro turnips
  • To taste salt
  • HEN OF THE WOODS
  • 120g hen of the woods (mushrooms)
  • 20g unsalted butter
  • Dash sunflower oil

Method

  1. MONKFISH MARINADE: Bring soy, sake and mirin to the boil to evaporate alcohol. Lower heat and stir in miso paste until dissolved. Add sugar stirring constantly. Remove from heat and chill before marinating monkfish for a minimum of 2 hours.
  2. MONKFISH: Roll the marinated monkfish tail tight in cling film, place in a vacuum bag and cook for 22 minutes at 50°C in a water bath. Sear in a hot pan. Allow to rest and carve off the bone into four portions.
  3. THE BROTH: Boil and pass turnip juice. Add all ingredients and infuse for 20 minutes. Pass through J-cloth. Finish with soy sauce.
  4. RADISH GARNISH: Bring vinegar, sugar and water to boil. Chill. Halve the micro radishes and put in pickle liquor 10 minutes before assembling dish.
  5. CARAMELISED TURNIP PUREE: Finely slice turnips on a Japanese mandoline. Melt butter in a pan and cook turnips until golden brown and caramelised. Blend with warmed milk. Season with late harvest vinegar and salt, and pass through a sieve. Keep warm until required
  6. TURNIP GARNISH: Cook the micro turnips in well-seasoned butter emulsion, quarter and arrange on dish
  7. HEN OF THE WOODS: In a hot pan fry the mushrooms quickly stirring often. Add butter and continue to stir until crispy. Season and drain - arrange as required on dish
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine