Roasted monkfish with mushrooms, smoked pearl onions and hachee jus

Name: Roasted monkfish with mushrooms, smoked pearl onions and hachee jus
Ingredients: 0.5 Shallot; Monkfish; Salt and pepper; 200 g Chestnut mushrooms; 200 ml Basic sweet and sour; 3 Vinegar; 100 ml Cream; 10 Pickled onions; 1 Garlic clove; 4 Bay leaves; Sanbaizu; 1 Onion; 1 Garlic clove; 2 Water; 1 Sprig of thyme; Xanthan; 40 g Split beef blade; 300 ml Chicken stock; Raw chestnut mushroom; 1 Sugar; 2 Cloves; Sorrel; Shimeji mushrooms; Chardonnay vinegar; Puffed quinoa; 100 ml Smoked olive oil; Mushroom powder

This dish is by Kees Meinderts, head chef of De Heeren van Harinxma.

In his dish, he worked with monkfish. It is a very distinctive fish and can handle a lot in terms of flavor and garnish. Kees brined the monkfish for firmness and flavor and cooked it in beurre noisette.

The dish consists of:

monkfish
mushroom cream
pickled pearl onions
strained hachee

Ingredients

Monkfish

0.5Shallot

Salt and pepper

200gChestnut mushrooms

100mlCream

1Garlic clove

1Sprig of thyme

200mlBasic sweet and sour

10Pickled onions

100mlSmoked olive oil

3Vinegar

2Water

1Sugar

4Bay leaves

Sanbaizu

1Onion

1Garlic clove

Xanthan

40gSplit beef blade

300mlChicken stock

2Cloves

Chardonnay vinegar

Raw chestnut mushroom

Sorrel

Shimeji mushrooms

Puffed quinoa

Mushroom powder

Preparation

Remove the skin from the monkfish and cut the fillets from the bone.
Cure the fillets for several hours by sprinkling them with sea salt.
After several hours, briefly roast the fillets over high heat.
Then cook the fillets in a tray with beurre noisette at about 60°C for about 10 minutes.

Finely chop the shallot and sauté it in a pan together with the finely chopped garlic.
Then finely chop the mushrooms and add them to the pan along with the thyme, salt, and pepper.
Sauté until all the moisture from the mushrooms has evaporated, then add the cream.
Blend the mixture until smooth to make a nice purée.

Peel the onions and place them in a vacuum bag with the sweet and sour mixture and the smoked olive oil.
Cook the onions at 72'ÑÉ for 1 hour.
Before serving, cut the onions in half and briefly roast them.

Finely chop the onion and garlic and caramelize in a pan until golden brown.
Add the stock, clove, and bay leaf and let simmer gently for half an hour.
Strain the stock through a fine sieve and season with the sanbaizu and chardonnay vinegar.
Thicken the sauce with xanthan gum.
Just before serving, sauté small brunoise of separated braised beef and add to the reduction.

Start with the mushroom cream and arrange the monkfish on top.
Arrange the onion shells, thinly sliced raw chestnut mushrooms, roasted and marinated shimeji mushrooms, and sorrel leaves around.
Spoon a generous amount of puffed quinoa, mixed with mushroom powder, in the center.
Finally, pour the hachee reduction with the braised beef around the dish.