Monkfish

Prepare the monkfish by trimming off any excess skin and blood lines but keeping it on the bone.
We are going to brine this, so mix the water, salt, fish sauce and dried mushrooms in a pan over a low heat until the salt has dissolved and the mushrooms have rehydrated.
Leave to cool to below 8°c.
Place the monkfish in the brine for 25 minutes and then wash off with cold water.
We need to leave this to air dry for at least 12 hours prior to using.
Do this on a cooling wire in a fridge.
To cook the monkfish, season it with the kelp seasoning, get a nice large pan super-hot with some grapeseed oil in and then carefully add the monkish tail.
Seal until it has a nice even colour all the way around then reduce the heat and add a shedload of butter.
Once the butter is foaming, use a ladle to baste the monkfish tail for around 2 minutes.
Take the monkfish tail out of the pan and pour the butter into a deep tray.
Give it 5 minutes for the butter to cool and then place the monkfish in the butter at around 54°c for 8 minutes.
This resting stage is really important for an even cooking of the monkfish.
Carve the monkfish off the bone; you should see a nice rainbow effect on the flesh which should be firm and not leaking any water.

Sauce

Roast the brown shrimp off in brown butter, add the mirepoix and caramelise until golden brown on a medium heat.
Add the tomato puree and roast.
Add the fish stock and cook on a low heat for 45 minutes.
Pass the stock off and reduce by 1/3.
Add the cream and reduce the whole sauce by another 1/3.
Pass through muslin.
Mix 450ml of classic seasoned beurre blanc with 150ml of the lobster sauce, using a hand blender emulsify in smoked butter and season with lemon juice and salt.

Sea Vegetables

Gently warm the vegetables in seasoned cultured butter.