Monkfish with Fermented Celeriac and Mushroom Sauce Recipe - Great British Chefs

Monkfish with Fermented Celeriac and Mushroom Sauce Recipe - Great British Chefs

www.greatbritishchefs.com

This sous vide monkfish recipe ensures a perfectly cooked piece of fish, but it’s the incredible fermented celeriac and mushroom sauce that really steals the show.

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Ingredients

  • 1kg monkfish tail
  • salt
  • butter
  • 250ml of water
  • 7.5g of kombu
  • 2.5g of dried shiitake mushrooms
  • 2.5g of dried ceps
  • 2.5g of girolles, dried
  • 3.5g of bonito flakes
  • 1 celeriac
  • 75g of crème fraîche
  • 75g of butter, cubed
  • 25g of white mushrooms
  • 0.5g of xanthan gum, dissolved in 35ml of water
  • lemon juice, to taste
  • 125g of butter
  • 5g of girolles, dried, chopped
  • 5g of dried trompettes, chopped

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