Miso Monkfish

Prep time: 55-60 minutes Cooking time: 55-60 minutes Serves: 12 Skill level: Easy Peasy Recipe by: Raymond McArdle

A lot of different elements make up this spectacular dish, but the time spent is worth it!


The method

Miso dressing

  1. Blend all ingredients

Kimchi Pak Choi

  1. Blend all ingredients, mix with Pak choi and pack tightly into a tall jar. Close the lid and leave in warm kitchen to ferment for 3-5 days, then refrigerate until needed.

Fermented vegetables

  1. Put each prepared vegetable separately in bowls and cover with the sparkling salted water. Leave to break down for few days

Pickled dulse

  1. Warm ingredients together and then cool , pour over washed dulse and leave to marinade.

Pine needle ash

  1. Remove the pine needles from the branches and roast at 200oC for 15 minutes. Cool & blend to fine ash.

Japanese tasty sauce

  1. Blend all together & pass through fine sieve. Store in wire top jar

Mothod for putting the finished dish together:

  1. Poach prepped monkfish in miso dressing in a water bath (64c for 20-30mins)
  2. Garnish plate with fermented vegetables (warm plate first)
  3. Add Kimchi to fermented vegetables
  4. Dust the outside of plate with ash Finish with pickled dulse & Japanese tasty sauce dotted around the plate.
  5. Little micro coriander shoots would make this dish alive before serving.