Roast Monkfish in Sake Broth

Name: Roast Monkfish in Sake Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 170 grams Reserved monkfish trimmings from the fish below (about; 1 Tbsp chopped fresh ginger; 1 Tbsp sliced fresh ginger; 2 garlic cloves, thinly sliced; 1 Tbsp white or blond miso; 680 grams monkfish loins— trimmed of outer membranes, trimmings reserved; 2 teaspoons crushed Sichuan peppercorns; 118 milliliters sake; 4 servings Salt and freshly ground white pepper; 1 scallion, thinly sliced; 170 grams honshimeji (beech mushrooms), trimmed, or shiitake mushroom caps, thinly sliced; 2 teaspoons soy sauce; 454 grams turnips, peeled and cut into 1 1/2-inch chunks; 1 Tbsp unsalted butter; 2 Tbsps vegetable oil; 118 milliliters water

You can never have too many main course recipes, so give Roast Monkfish in Sake Broth a try. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 364 calories, 37g of protein, and 14g of fat per serving. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up reserved monkfish trimmings from the fish below, scallion, vegetable oil, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

In a saucepan, cover the turnips with water and bring to a boil.

Ingredients you will need

Turnip

Water

Equipment you will use

Sauce Pan

Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger.

Ingredients you will need

Turnip

Ginger

Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.

Ingredients you will need

White Pepper

Turnip

Butter

Ginger

Salt

Equipment you will use

Blender

In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan.

Ingredients you will need

Green Onions

Garlic

Ginger

Broth

Water

Fish

Sake

Equipment you will use

Sauce Pan

Sieve

Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Soy Sauce

Miso

Equipment you will use

Whisk

In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.

Ingredients you will need

Mushrooms

Soy Sauce

Broth

Sake

Equipment you will use

Frying Pan

Preheat the oven to 40

Equipment you will use

Oven

In a large ovenproof skillet, heat the oil. Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour.

Ingredients you will need

White Pepper

Peppercorns

Monkfish

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch.

Ingredients you will need

Fish

Equipment you will use

Metal Skewers

Frying Pan

Oven

Transfer the monkfish to a carving board and let rest for 5 minutes.

Ingredients you will need

Monkfish

Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.

Ingredients you will need

Mushrooms

Turnip

Broth

Fish

Sake

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

170grams

Reserved monkfish trimmings from the fish below (about 1Tbsp

chopped fresh ginger 1Tbsp

sliced fresh ginger 2

garlic cloves, thinly sliced 1Tbsp

white or blond miso 680grams

monkfish loins— trimmed of outer membranes, trimmings reserved 2teaspoons

crushed Sichuan peppercorns 118milliliters

sake 4servings

Salt and freshly ground white pepper 1

scallion, thinly sliced 170grams

honshimeji (beech mushrooms), trimmed, or shiitake mushroom caps, thinly sliced 2teaspoons

soy sauce 454grams

turnips, peeled and cut into 1 1/2-inch chunks 1Tbsp

unsalted butter 2Tbsps

vegetable oil 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.