Roasted Monkfish with Chanterelles, Leeks and Ginger

Ingredients

• 4 medium leeks (about 1 pound, white and pale green parts only), cut crosswise into 1/4-inch-thick slices
• 3 small boiling potatoes
• 1 large clove of garlic
• 1 tbsp fresh, grated gingerroot
• 1 3/4 pounds monkfish fillets
• 1/2 pounds fresh chanterelle mushrooms, cleaned
• 3 tbsp warm clarified butter
• freshly ground white pepper
• 2 tbsp Tawny port
• 1 tbsp low-sodium soy sauce
• chopped chives for garnish