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.