Miso Glazed Monkfish | Recipe by sousvidetools.com

Method

1. Remove sinews and any brown flesh from monkfish fillet
2. Cover in Maldon salt and leave to salt for 20 minutes
3. Wash off salt under cold running water and pat dry with kitchen paper
4. Warm miso butter and honey in a pan until the mixture is homogeneous.
5. Using a pastry brush, apply glaze liberally to monkfish tail and transfer to a hot bbq
6. Cook on bbq until well charred all over, continuously adding more glaze to form a nice crust. Cook until fillet reaches an internal temperature of 45ºC.
7. Allow to rest 4-5 minutes in a warm place before carving