- 500g fillet of monkfish, skinned and cleaned
- 2 large red beetroots
- 50g sugar
- 25ml Kikkoman soy sauce
- 25ml sake
- 4 medium sized young carrots
- 6 french breakfast radishes
- selection of micro herbs and salads
- edible flowers
- 50g sugar
- 10g salt
- 50 ml white wine vinegar
- 4 coriander seeds
- 1g saffron
Kikkoman soy, sake and beetroot marinated monkfish with pickled carrot and radish salad
Kikkoman soy, sake and beetroot marinated monkfish with pickled carrot and radish salad
Kikkoman soy, sake and beetroot marinated monkfish with pickled carrot and radish salad
Ingredients
Method
1/Ensure all skin and any sinew is removed from the monkfish tail, grate the beetroot and mix with the soy, sake, sugar. Encase the monkfish totally with the beetroot mix and allow to marinade for 8 hours turning and covering every 2.
2/ Mix the sugar, salt, vinegar, coriander seed and saffron together and bring to a boil, allow to cool. Peel and shape the carrot , cook until tender and remove from heat, place the carrot in the pickling mixture and allow to cool, let seep for as long as needed.
3/ Once the monkfish has marinated, remove from the brine and brush off excess beetroot mix. Pat dry and roll tightly in cling film. Place back in the fridge.
4/ Put the pickled carrot onto the plate and garnish with thin slices of radish and the herbs and flowers. Remove monkfish from the clingfilm and thinly slice with a very sharp knife and place beside the carrot. Serve.
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