Monkfish with Fermented Celeriac and Mushroom Sauce Recipe
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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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Water bath container
- Airtight container
- Mason jar
- Stove
- Saucepan
- Pot
- Fine-mesh sieve
- Blender
- Cutting board
- Chef's knife
- Mixing bowl
- Skillet
- Spoon
- Measuring spoon
- Kitchen scale
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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