Preparation
Fish broth
Make a fish stock with the monkfish bones and trimmings (tail, fin, head, etc.), by soaking them in a large volume of water.
Chop the ginger, spring onion, and lemongrass into pieces. Add them to the broth, then add the rehydrated kombu seaweed leaf.
Let simmer for 25 minutes.
Strain the broth, reduce the sauce and add two saffron pistils, as well as the wasabi paste and the trout eggs.
Shiso leaves
Wash and dry the leaves, before frying them in a deep fryer with oil at 160°C, to obtain translucent leaves.
Cooking monkfish
Trim the monkfish fillet, cut it into large pieces and poach the fish in the broth for 10 minutes.
Pinch to check for doneness. The pieces should be slightly undercooked, as they will be finished cooking in a very hot pan with foaming butter.
Dressage
Place the sauce on the bottom of the plate, arrange the monkfish pieces and shiso leaves on top.
Enjoy your food !
Thanks to Pierre Okotnikoff for this recipe!
