Roasted Monkfish with Chanterelles, Leeks and Ginger

Name: 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

lesliebeck.com

Recipe for Roasted Monkfish with Chanterelles, Leeks and Ginger. Be sure not to skip the step of clarifying the butter.

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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