Скачать или смотреть Monkfish with Peanut milk, Parsley and fermented seaweed by Reon Hobson - Video Recipe C&C

Ingredients:

Monkfish
Trimmed into 5cm long Pieces

Peanut milk
100gm Peanuts
50ml water
Blend and pass, reserving the milk
Chimichurri
2each garlic
1bunch italian parsley
50ml evo
1tsp brown sugar
40ml red wine vinegar
1 lemon zest
0.5 lemon juice
0.5tsp chilli powder
150ml canola oil

Fermented Seaweed
2Tsp Momoya Kim Chee
1tsp Gochujang
1Tsp Lite soy
50gm Seaweed

Combine all ingredients and leave for 2 weeks

To Plate

Blowtorch 3 pieces of Monkfish and garnish with sliced peanuts and seaweed

Drizzle peanut milk and chimichurri around plate and place Monkfish on top

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