Monkfish, fermented mushroom and leeks

111 Matt Tebbutt recipe template

Preparation time

Cooking time
10 to 30 mins

Serves 2

By Tommy Banks
From Saturday Kitchen


For the fermented mushroom glaze

  • 250g/9oz chestnut mushrooms
  • 7.5g/¼oz salt

For the mushroom liquor

  • 100g/3½oz dried mushrooms
  • dash soy sauce

For the chive oil

  • bunch chives
  • 100ml/3½fl oz vegetable oil

For the sauce

  • 20g/¾oz butter
  • 1 leek, white part only, thinly sliced
  • 250ml/9fl oz fish stock
  • 70ml/2½fl oz fermented mushroom juice
  • 125ml/4fl oz double cream
  • 10ml chive oil
  • salt and freshly ground black pepper

For the monkfish

  • 100g/3½oz unsalted butter
  • 200g/7oz monkfish tail, trimmed and rolled
  • 100g/3½oz winter chanterelles
  • 10g/⅓oz fermented gooseberry juice or lemon juice
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