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Fotografía Chef Signature Chef

 ELABORATION

  • 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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 ELABORATION

  • 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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Ingredients 4 persons
  • 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
  • 0.5tsp 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
Recipes. The Cook & Chef Institute