10 to 30 mins
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By Tommy Banks
From Saturday Kitchen[row]
For the fermented mushroom glaze
- 250g/9oz chestnut mushrooms
- 7.5g/¼oz salt
For the mushroom liquor
- 100g/3½oz dried mushrooms
- dash soy sauce
For the chive oil
- bunch chives
- 100ml/3½fl oz vegetable oil
For the sauce
- 20g/¾oz butter
- 1 leek, white part only, thinly sliced
- 250ml/9fl oz fish stock
- 70ml/2½fl oz fermented mushroom juice
- 125ml/4fl oz double cream
- 10ml chive oil
- salt and freshly ground black pepper
For the monkfish
- 100g/3½oz unsalted butter
- 200g/7oz monkfish tail, trimmed and rolled
- 100g/3½oz winter chanterelles
- 10g/⅓oz fermented gooseberry juice or lemon juice
Start by making the fermented mushroom glaze. In a sterilised jar, combine the mushrooms and the salt, seal the jar and leave to ferment for 2–3 weeks. If you’re using slightly different quantities of mushrooms, make sure the salt quantity is 3% the weight of the mushrooms. You may need to burp the jar occasionally to release excess gases. If the mushrooms grow any sort of mould, throw them away. Once the fermented mushrooms stop producing excess gas, they’re ready to use – strain the mixture through a muslin cloth and retain the liquid, this is your glaze.
To make the mushroom liquor, cover the dried mushrooms with boiling water in a sterilised jar and add a dash of soy sauce. Leave the mixture to stand for 5–10 minutes, then strain as above and reserve the liquid.
For the chive oil, combine the chives and oil in a blender and blend until smooth. Strain through a muslin cloth and reserve the oil.
When you’re ready to cook the dish, combine the butter and leek in a saucepan and cook gently until softened.
Meanwhile, pour the fish stock into a pan and reduce by half.
Add the fermented mushroom juice to the softened leeks and reduce by half, then add the reduced fish stock and reduce by half again. Finally, add the cream and reduce by half again, then taste and season if necessary. Finish the sauce with the chive oil.
To cook the monkfish, heat the butter in a small frying pan until foaming, then add the monkfish and cook all over for about 8 minutes until golden, caramelised and cooked through.
Pour out most of the fat from the monkfish pan, then add the chanterelles and sauté for a few minutes until golden. Deglaze the pan with the fermented gooseberry or lemon juice.
To serve, spoon the chanterelles into the serving bowls, then spoon the fermented mushroom sauce over the top. Brush the monkfish with the fermented mushroom glaze, cut in half and place a piece of fish in each bowl.