Roast Monkfish in Sake Broth Recipe

Ingredients

• Turnip Puree
• 1 pound turnips, peeled and cut into 1 1/2-inch chunks
• 1 tablespoon chopped fresh ginger
• 1 tablespoon unsalted butter
• Salt and freshly ground white pepper
• Sake Broth and Mushrooms
• Reserved monkfish trimmings from the fish below (about 6 ounces)
• 1/2 cup water
• 1/2 cup sake
• 2 garlic cloves, thinly sliced
• 1 tablespoon sliced fresh ginger
• 1 scallion, thinly sliced
• 1 tablespoon plus 1 teaspoon white or blond miso
• 2 teaspoons soy sauce
• 6 ounces honshimeji (beech mushrooms), trimmed, or shiitake mushroom caps, thinly sliced
• Monkfish
• 2 tablespoons vegetable oil
• Four 6-ounce monkfish loins— trimmed of outer membranes, trimmings reserved
• 2 teaspoons crushed Sichuan peppercorns
• Wondra flour, for dusting