- Poached Monkfish with seaweed and lemongrass consommé
- (Serves 2)
- 4 x 150g pieces of Monkfish
- ½ cucumber peeled and made into spaghetti
- 50g dried mixed seaweed (soaked in cold water for 5min)
- 8 baby squid cleaned and cut in half
- 25g sea purslane
- 50g sea aster
- 2 sticks of lemongrass chopped
- Brine
- 1l water
- 25g sugar
- 75g salt
- 1 orange zest and juice
- 1 lemon zest and juice
- Pickle for cucumber and seaweed.
- 180g white wine vinegar
- 120g sugar
- Seaweed stock.
- 1l cold water
- 50g dried Konbu
- Langoustine stock
- 1kg langoustine shells crushed
- 4 carrots sliced
- 2 onion chopped
- ½ fennel chopped
- 2 sticks celery chopped
- 2 star anis
- 5g coriander seeds
- 2 tomatoes chopped
- ½ tblsp tomato puree
- 50ml Brandy
- 50ml Pernod
- 2l chicken stock
Poached Monkfish with seaweed and lemongrass consommé
Jun Tanaka
23rd June 2011
Poached Monkfish with seaweed and lemongrass consommé
Poached Monkfish with seaweed and lemongrass consommé June's Featured Chef Recipe
Ingredients
Method
Poached Monkfish with seaweed and lemongrass consommé
(Serves 2)
4 x 150g pieces of Monkfish
½ cucumber peeled and made into spaghetti
50g dried mixed seaweed (soaked in cold water for 5min)
8 baby squid cleaned and cut in half
25g sea purslane
50g sea aster
2 sticks of lemongrass chopped
Brine
1l water
25g sugar
75g salt
1 orange zest and juice
1 lemon zest and juice
Pickle for cucumber and seaweed.
180g white wine vinegar
120g sugar
Seaweed stock.
1l cold water
50g dried Konbu
Langoustine stock
1kg langoustine shells crushed
4 carrots sliced
2 onion chopped
½ fennel chopped
2 sticks celery chopped
2 star anis
5g coriander seeds
2 tomatoes chopped
½ tblsp tomato puree
50ml Brandy
50ml Pernod
2l chicken stock
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