Previously, on tastingmenu.wordpress.com –
So I had some leftover shallot tosa-zu saw from a few days ago and was wondering what to do with it until I came across Baked Monkfish Medley With Tosa-Zu (Nobu: The Cookbook, p. 102). The online recipe can be found here:
While I realized I didn’t have chives or pink peppercorns, I thought, why not simplify the dish and use the shallot tosa-zu instead? To start, I thought I’d make crisp garlic chips from 4 garlic cloves to
top the baked monkfish and top that again with finely minced green part of one scallion. I then
prepared a pound of monkfish fillet into 1″ chunks, seasoned them with about 3 3-finger pinches of 4:1 salt/pepper mix. Once the ramekins were ready, I got them into a pre-heated 400 degree F oven and roasted them for 10 minutes. Now while, the original recipe said to pull them out after 5 or 6 minutes and top them with the garlic and then baked them for 2 minutes longer, I knew I didn’t have the ovenproof plates for the presentation. So that’s why I chose to make garlic chips to finish the cooked monkfish and them top them with minced scallions.
Once the fish was cooked, I put a 4″ ring mold onto my plates and stuffed the mold with the
monkfish chunks, followed with a portion of the garlic chips and finally the scallions. Now all I had to do was to pair the plates with some haricots vert much like the Nobu Dubai dish I recently came across –
So the dish began to take shape –
and then I carefully added about 4 tablespoons of the shallot tosa-zu sauce to each plate.
Upon tasting it, both my wife and I were surprised how well the shallot tosa-zu combined with the monkfish. While I’ve had the original tosa-zu before, we both liked the complexity of the shallots in the sauce for this dish. I think if I had to do this dish again, I would definitely add the pink peppercorns for that little added punch.
Update (6 June 2020)
So I managed to get pink/red peppercorns from Williams Sonoma and decided to have another go at this dish. As before I
gathered my cast of characters.
Into 4″ ring molds I stuffed 1″ thick monkfish medallions, each layer seasoned with 4:1 salt/pepper mix as before.
And so away went the monkfish into a pre-heated 400 degree F oven and roasted them for 10 minutes. Once they were out, I topped them with the garlic chips
then the finely minced scallions and a spoonful of peppercorns.
I removed the mold, added a ring of blanch zucchini spears and carefully poured in the tosazu.
Generally speaking, my wife and I agreed the dish met expectations. The only comment that was observed was that she thought there was too much in the way of the peppercorns and that they nearly overpowered the dish. I’ll need to make note to perhaps use 1/4 t of the pink peppercorns the next time I make this dish.