Name: Monkfish with mushrooms and fermented celeriac
Total time: 2 h 30 min
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; salt; 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

Monkfish with mushrooms and fermented celeriac

by Tommy Banks

Ingredients

Fish & Shellfish

1kg monkfish tail

Store Cupboard

salt
2.5g of dried ceps
salt
5g of dried trompettes, chopped

Dairy

butter
75g of crème fraîche
75g of butter, cubed
125g of butter

Beverages

250ml of water

Speciality Ingredients

7.5g of kombu
3.5g of bonito flakes
0.5g of xanthan gum, dissolved in 35ml of water

Delicatessen

2.5g of dried shiitake mushrooms