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

- SERVES: 4
Ingredients
Miso Butter
- 250g butter
- 250g white/blonde miso
Monkfish Tail
- 2 x Monkfish Tails
Equipment
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