Monkfish with Joselito Lomo, cabbage and pine kernels

Jonnie Boer

Monkfish with Joselito Lomo, cabbage and pine kernels

Ir Ver video Receta

For Kimchi:


Chinesecabbge


Lemongrass


Red Pepper


Shallots


Coriander Cress


Coriander Seed


Ginger


Garam


Masala


Garlic Oysters

-


For Kimchibutter white sauce:


Kmchi 1/2 L


Root Vegetable Bouillon 125G


Goat milk Butter 500G


Ponzu


Xantana

-


For Monkfish:


Small


Monkfish Knob of butter

-


For Blueberries:


Blueberries


Sushivinegar


Red Pepper


Ginger


Olive Oil


Garlic 


Shallots


Lime

-


For Chinese Cabbage Juice:


Chinesecabbage


Xantana 


White vinegar


Salt

-


For Browned butter Foam:


Root vegetable bouillon 250G


Cream 75G


Pine kernel oil 125G


Agar 3G



For Minisavoy Cabbage:

 

1. HALVE THE CABBAGE. 
2. BAKE THE CABBAGE IN BROWN BUTTER UNTIL DONE.

3. SEASON THE CABBAGE TO TASTE WITH KIMCHI BUTTER WHITE  SAUCE.

-


For Kimchi:

 

1. JUICE THE CHINESE CABBAGE IN THE JUICE EXTRACTOR.
2. ADD ALL THE OTHER INGREDIENTS.
3. PLACE IN A MEDIUM WARM SPOT AT AROUND 40°C.

4. LEAVE TO STAND FOR AT LEAST A FEW DAYS.

-


For Kimchi Butter White Sauce:

 

1. MIX THE KIMCHI WITH THE BOUILLON AND FLAVOUR WITH A LITTLE PONZU. THICKEN JUICE LIGHTLY WITH XANTANA.

2. REHEAT JUST BEFORE SERVING, ADDING THE GOAT MILK BUTTER LITTLE BY LITTLE (WITH A HAND BLENDER).

-


For Monkfish:

 

1. REMOVE THE SKIN FROM THE MONKFISH AND REMOVE THE FILETS FROM THE BONES.
2. CURE THE FISH FOR AT LEAST 1 HOUR.
3. CHAR WITH A CHEF’S TORCH.
4. BAKE THE MONKFISH IN A KNOB OF BUTTER IN AN OVEN AT 70°C OR IN THE WARMING DRAWER.
5. HEAT UP IN THE BUTTER JUST BEFORE SERVING AND CHAR BRIEFLY AGAIN.

-


For Blueberries:

 

1. FINELY CHOP THE PEPPER, SHALLOTS, GARLIC AND GINGER AND FRY.
2. DEGLAZE WITH SUSHI VINEGAR AND LIME. JUICE.
3. ADD OLIVE OIL AND LEAVE TO COOL.
4. MIX WITH THE BLUEBERRIES.

-


For Chinese cabbage Juice:

 

1. JUICE THE CHINESE CABBAGE.
2. COOK THE JUICE.

3. STRAIN THE CHINESE CABBAGE JUICE THROUGH A FINE SIEVE.

4. SEASON THE CHINESE CABBAGE TO TASTE AND THICKEN.

-


For Browned butter foam:

 

1. MELT THE KNOB OF BUTTER.
2. COOK THE ROOT VEGETABLE BOUILLON IN A PAN WITH THE AGAR FOR 1 MINUTE.
3. ADD THE CREAM TO THE MIXTURE AND STIR THE MELTED BUTTER THROUGH THE MIXTURE USING A HAND BLENDER; SEASON TO TASTE WITH SALT.
4. LET THE FOAM COOL OFF.
5. PLACE THE FOAM IN A WHIPPING SIPHON AND CHARGE WITH 2 CHARGERS.
6. PLACE THE SIPHON IN A WARMING DRAWER.

-



 

 

 

 

 

close
Email
close
close