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Roast Fillet of Monkfish

From: Chef’s Notes- Foliage Restaurant
Mandarin Oriental Hyde Park, London
Head Chef: Chris Staines
Serves 4

Ingredients:
100 grams or 20 pieces of small giroles
30 asparagus spears
100 grams trompette mushrooms
1 (660gram) large fillet monkfish
2 heads new season garlic
20 sprigs deep-fried thyme
200 ml Muscat sauce
2 whites of leek fine julienne

For the marinade
50 grams turmeric
150 grams mild chili powder

For the sauce
3 finely chopped shallots
2 finely sliced white button mushrooms
200ml sweet Muscat or sauternes wine
200ml chicken stock
100ml fish stock
6 pepper corns
1 sprig thyme
100ml mussel juice
300ml double cream

Preparation:
Sweat your shallots, mushrooms, thyme, peppercorns, etc, add the wine and reduce, add the chicken, fish, and mussel stock and reduce to about 150ml, add the cream and simmer for 5-8 minutes, cover and infuse for 20 minutes and then strain.

Leeks:
Cook the leeks slowly in a slash of chicken stock and butter until soft and tender, season and drain.

Very gently fry your mushrooms in foaming butter until soft, season gently, reserve.

Peel the asparagus; cook very quickly in salt water and butter, reserve.

Lightly coat the monkfish in curry powder, mix and season well and in olive oil browning lightly on each side finish with a knob of butter and reserve.

To dress:
Place the leeks in the center of your bowl, sprinkle the mushroom liberally around the outside, and place 5 spears of asparagus around.

Slice the monkfish into five slices and lay on top of the leeks.

Place two spears of asparagus on top of the monkfish and finish with a sprig of thyme, foam your sauce and spoon around liberally.