Monkfish
Whey Beurre Blanc, Snap Peas, Caramelized Cream, Trout Roe, Chive Oil, Charred Scallion Powder
Chef Hannah Ryder of Twelve | Portland, ME
Adapted by StarChefs | september 2023
INGREDIENTS
Charred Scallion Powder:
12 bunches scallions, ends trimmed
Monkfish:
12 monkfish loins
5% salt brine
Charcoal powder
Whey Beurre Blanc:
520 grams reduced whey
32 grams lemon juice
20 grams kosher salt
0.4 grams xanthan gum
700 grams cubed butter
Chive Oil:
4 cups chives
1½ cups neutral oil
Caramelized Cream:
900 grams heavy cream
To Assemble and Serve:
2 ounces blanched sugar snap peas
1 ounce trout roe
Sliced chives
Pea tendrils
METHOD
For the Charred Scallion Powder:
Heat oven to 450°F. Place scallions on a parchment-lined sheet tray. Roast until charred, then reduce oven temperature to 180°F. Dehydrate charred scallions overnight. The next day, transfer scallions to a food processor. Process until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Monkfish:
Place monkfish in a shallow baking dish. Cover with enough salt brine to submerge. Let cure 1 hour. Rinse, then transfer fish to a parchment-lined sheet tray. Dry with paper towels, then weigh fish. Dust with seventy-five percent Charred Scallion Powder and twenty-five percent charcoal powder by weight of fish. Roll each line into a tight roulade. Set aside. In a saucepan over medium-high flame, heat water to 130°F. Place roulades in the water and poach 45 minutes. Once fish is cooked through, let cool then wrap in plastic wrap and refrigerate.
For the Whey Beurre Blanc:
In a saucepan over medium heat, bring whey to a simmer. Stir in lemon juice, salt, and xanthan gum. Remove from heat. Using an immersion blender, mount in cubed butter and blend until smooth. Transfer to an airtight container and reserve.
For the Chive Oil:
In a food processor, blend chives and oil until smooth and fully emulsified. Transfer mixture to a saucepan over medium heat. Cook, whisking occasionally, until the mixture reaches 220°F. Strain, then cool over an ice bath. Transfer to a squeeze bottle and refrigerate.
For the Caramelized Cream:
In a saucepan over high flame, heat cream, whisking occasionally. Once cream has reduced by half and the bottom layer begins to caramelize, scrape the bottom of the pan to incorporate the caramelized parts. The mixture should be thick, glossy, and amber in color. Reduce heat and keep warm.
To Assemble and Serve:
Heat a combination oven to 130°F on steam setting. In a saucepan over medium-low heat, combine snap peas, trout roe, sliced chives, 2 ounces Whey Beurre Blanc, and 2 ounces Chive Oil. Keep warm. Portion chilled Monkfish into 165 gram servings. Place portioned Monkfish into a deep hotel pan. Cover with Whey Beurre Blanc. Cook 35 minutes, then transfer to a sizzle platter. Heat oven to broil. Broil 1 portion Monkfish until lightly browned, then transfer to the center of a serving bowl. Top with ½ ounce Caramelized Cream. Using a blow torch, brûlée the top of the Caramelized Cream. Spoon warmed Chive Oil sauce over the top of the Monkfish, letting it pool in the bowl. Finish with pea tendrils and a sprinkle of Charred Scallion Powder.
