On the Coals Monkfish & Miso Butter by Tommy Banks | Recipe by sousvidetools.com

On the Coals Monkfish & Miso Butter by Tommy Banks

On the Coals Monkfish & Miso Butter by Tommy Banks https://youtube.com/embed//-4aUv8jYoJU Fish and Seafood
  • SERVES: 4

Ingredients

Miso Butter

  • 250g butter
  • 250g white/blonde miso

Monkfish Tail

  • 2 x Monkfish Tails

Equipment

1 x Kasai Grill

Method

Miso Butter

  • Warm butter over moderate heat, whisking regularly until a light noisette is achieved, remove from heat
  • Add miso, allow to warm through then blend with hand blender 
  • Transfer to tub 
  • Warm for service

Monkfish Tail

  • Begin by removing the monkfish tail from the fridge.
  • Make an 8% brine (Salt to water). The brine should be equal weight to the fish. i.e 500g fish, 500ml brine.
  • Leave the fish in the brine for 10 minutes
  • Rinse & Dry
  • Brush with miso butter and begin to grill on the lowest tier.
  • Keep turning and baisting to get a beautiful golden colour.
  • Once you get a nice caramelisation move to the 2nd or 3rd tier and keep cooking until the core temperature reaches 62c. Remove and let rest.

Serving suggestions.

Dressed Salad & Tripple cooked Chips

Video

Back to Recipes

Cancel