Monkfish with kombu peppercorn sauce

Buttery roasted monkfish sits on a pool of silky kombu peppercorn sauce, layered with pickled Tropea onions and smoky maitake mushrooms. Fragrant kaffir lime oil brightens every bite—an unforgettable, chef-worthy centrepiece.

By Jack Croft and Will Murray
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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Monkfish is lean and protein-rich, while the sauce is full of umami, and the dish gets freshness from pickled onions and samphire. The Nutri-Score of B reflects relatively low saturated fat and salt balanced with healthy oils and plenty of veg.

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Ingredients

For the kaffir lime oil

• 20g kaffir lime leaves (fresh or frozen), roughly chopped
• 6g fresh dill, roughly chopped
• 200ml vegetable oil

For the dark fish stock

• 315g white fish bones, rinsed and chopped (no blood or gills)
• 2 tbsp vegetable oil
• 65ml soy sauce
• 160ml cooking sake
• 1 large shallot, sliced
• 15g fresh ginger, sliced
• 15g garlic cloves, sliced
• 15g lemongrass, bruised
• 6g dried mushrooms
• 2 star anise
• 1 tsp dried kaffir lime leaves

For the kombu peppercorn sauce

• 40ml vegetable oil
• 40g shallots, finely sliced
• 40g garlic cloves, finely sliced
• 80g button mushrooms, finely sliced
• 1 tsp cayenne pepper
• ¾ tsp freshly ground white pepper
• ¾ tsp ground ginger
• 20g white miso
• 800ml white wine
• 200ml brandy
• 500ml dark fish stock (from above)
• 20ml double cream
• 1¼ tsp mushroom stock powder
• 10g kombu powder
• 40ml cabernet sauvignon vinegar
• Pinch salt

For the pickled Tropea onions

• 500g Tropea onions, cut into wedges
• 1–2 cinnamon sticks
• 3 bay leaves
• ¾ tsp chilli flakes
• ¾ tsp cumin seeds
• ¾ tsp mustard seeds
• 356g white wine vinegar
• 66g caster sugar
• Pinch salt

For the seared maitake mushroom

• 1 tbsp vegetable oil
• 60g maitake mushrooms
• Salt and freshly ground black pepper

For the monkfish

• 30ml rapeseed oil
• ½ monkfish tail, on the bone
• 50g unsalted butter
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme or rosemary
• Freshly ground black pepper, to taste
• Blanched samphire, to serve

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Method

1. Prepare Kaffir Lime Oil:
   Blend kaffir lime leaves, dill, and vegetable oil in a high speed blender for 10 seconds—keep the mixture cold to preserve colour. Immediately transfer to a container and infuse for 24 hours in the fridge. Strain and refrigerate.
2. Make Dark Fish Stock:
   Preheat oven to 200°C. Rinse and chop fish bones. Roast on a lined tray with oil for 20–25 minutes until golden brown. Place bones, soy, sake, shallot, ginger, garlic, lemongrass, mushrooms, star anise, kaffir lime leaves, and 250ml water into a pot. Simmer gently, skimming off any foam, for 20 minutes. Turn off the heat and allow the stock to cool so it infuses fully, then strain through a fine sieve. Store in the fridge, using within 5 days, or freeze for later.
3. Kombu Peppercorn Sauce:
   Heat vegetable oil in a pan on medium. Sweat the shallots, garlic, button mushrooms, cayenne, white pepper, and ground ginger for about 10 minutes until soft. Stir in miso, white wine, and brandy. Bring to the boil and reduce by two-thirds. Add your fresh dark fish stock, double cream, mushroom stock powder, and kombu powder. Simmer gently for 30–45 minutes, reducing until the sauce thickens and the flavours are rich. Blend the sauce in stages until very smooth, pass through a chinois, and adjust constancy (should coat a spoon). Finish with vinegar and adjust salt or cream to taste. Chill until ready to use.
4. Pickled Tropea Onions:
   Place onion wedges in a large container. Season with salt, then add cinnamon, bay leaves, chilli, cumin, and mustard seeds. Bring white wine vinegar, sugar, and 180ml water to a boil in a saucepan. Pour boiling liquid over the onions to cover. Stir to distribute heat, then cover and cool to room temperature. Refrigerate for at least 24 hours for best flavour.
5. Seared Maitake Mushrooms:
   Heat oil in a frying pan over high heat. Season maitake. Sear mushrooms for 4–5 minutes, turning once, until deeply caramelised on both sides. Set aside and keep warm.
6. Monkfish:
   Preheat oven to 180°C (or 160°C fan). Heat a heavy cast iron pan over medium-high heat. Add rapeseed oil, then sear the monkfish tail on all sides for about 2–3 minutes per side until golden. Reduce heat, add butter, garlic and thyme (or rosemary). Baste continuously with a spoon for 2–3 minutes. For thick tails, finish in the oven for 5–8 minutes, or gently cook through on the hob if thinner.
7. Plate and Serve:
   Carve monkfish off the bone, but reassemble it on the plate with the bone in the centre. Pour plenty of kombu peppercorn sauce over. Top with seared maitake mushrooms, pickled onions, blanched samphire, and finish with a generous drizzle of kaffir lime oil.

Chef’s Tips

• Refreshing the sauce with a little extra cream just before serving keeps it glossy and rich.
• If Tropea onions aren’t available, use red onions or shallots.
• Maitake mushrooms can be replaced with oyster or shiitake if needed.
• Let monkfish rest for a couple of minutes before carving to retain juiciness.

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Suggested Wine Pairing

For wine pairing with monkfish and kombu peppercorn sauce, look for aromatic whites and textured rosé that complement seafood, umami sauce, and pickles. Here are three perfect bottles under £12.50:

• Majestic: Domaine de la Chauvinière Muscadet Sèvre et Maine Sur Lie – Bright and saline, this classic wine pairing for monkfish has subtle leesy richness to match the sauce’s complexity.
• Tesco: Finest Albariño – Juicy stone fruit and citrus, with mineral tones that echo the sauce’s sea flavours and pickled onion brightness. A clean, modern white wine pairing for delicate monkfish.
• Sainsbury’s: Taste the Difference Côtes de Provence Rosé – Elegant wild berry, lemon zest and a hint of herbs bring out the dish’s full spectrum, especially with kombu and mushrooms.

All three wine pairing ideas keep the emphasis on freshness and depth to make your monkfish main shine!

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What can you serve with this

1. Steamed Jasmine Rice – Soft, neutral grains soak up the aromatic sauce.
2. Charred Tenderstem Broccoli – Adds colour and extra crunch for balance.
3. Sautéed Sugar Snap Peas – Their sweetness plays up the umami in the fish and sauce.

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FAQs for Monkfish with Kombu Peppercorn Sauce

• What does kombu add to the sauce? Kombu delivers deep umami, giving the peppercorn sauce a subtle marine richness and extra savoury complexity.
• Can I use regular onions instead of Tropea onions? Yes, red onions or shallots are good alternatives—slice them into wedges and pickle as directed.
• Is monkfish sustainable? Monkfish stocks are generally stable in the northern Atlantic, but always check with your fishmonger for the best sustainable catch.
• Can I prep the components in advance? Yes! The oils, pickles, and sauces hold well in the fridge so you only need to sear the fish and mushrooms before serving.
• What is a good substitute for maitake mushrooms? Shiitake or oyster mushrooms are both excellent in this dish.
• How do I know when monkfish is cooked? The flesh turns opaque and feels firm to the touch. Avoid overcooking for best texture.
• Can I freeze the fish stock? Absolutely. Cool thoroughly before freezing and use within a month for maximum flavour.
• Is this dish gluten-free and nut-free? Yes, the recipe naturally avoids both gluten and nuts—always check individual labels if in doubt.
• Why blitz the kaffir lime oil briefly and keep it cold? To preserve the vivid green colour and zesty, aromatic character—heat makes it dull and loses freshness.
• Can I use any other fish? Thick fillets of cod or turbot would also work, though monkfish’s meaty texture is hard to beat!

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Nutri-score Health Check

This recipe receives a Nutri-Score of B. Monkfish is very lean, the sauce uses healthy vegetable oil with only a small amount of cream and butter, and there’s added veg from mushrooms, onions, and samphire. While the sauce is rich, it is mostly plant-based with minimal saturated fat.

Positive Factors

• Monkfish: High-protein, low-fat white fish
• Samphire, mushrooms, onions: Fibre, vitamins, and colour; pickled onions aid digestion
• Vegetable and rapeseed oil: Healthy fats in small amounts
• Kombu and miso: Natural umami for flavour, allowing less salt overall

Negative Factors

• Butter & cream: Adds some saturated fat in the sauce and when basting fish
• Soy sauce and pickling liquid: Increases sodium (use low salt options if needed)

The Nutri-Score is automatically calculated from the ingredients in the recipe and serves as a handy guide only.