STEAMED MONKFISH
WITH LEEK, MARINIÈRE, CELERIAC RÉMOULADE, PICKLED MUSSEL, AND WILD FENNEL
Executive Chef Liam Summers is to carry on the local produce-driven food one would expect at Miro at The Manor. This heritage landmark will be a place to enjoy canape-style snacks and enjoy modern, classic Canterbury food. Cameron Woodhouse, formerly of Inati, is Head Chef at Miro at The Manor. His experience in the UK and New Zealand will see Eliza’s farm to plate ethos shine. Monkfish responds so well to being steamed; it retains moisture and has a delicate, almost crayfish tail sweet flavour.
520g monkfish fillet
2 leeks
100ml cream
2 shallots, finely sliced
50g crème fraîche
Fennel fronds (now is a great time of year to go for a stroll and find some on city fringes)
1 teaspoon of olive oil
Pickled mussels
A quartered celeriac cut into match stick pieces
1 tablespoon of mayonnaise
Juice of half a lemon
1 teaspoon of capers
Salt
SERVES 4
Buy or fillet some monkfish; if you buy fillets, ask for some fish bones to make a stock. Bring a large pot of salty water to the boil and strip the outer leaves of two leeks, blanch for a minute, refresh in icy water, and pat dry and set aside.
Rinse the fish bones, break up and add the rest of the roughly chopped leek to a pot with a few peppercorns, and just cover with water.
If you have some herbs, white wine, and seaweed handy, chuck them in.
Simmer (don’t boil) for about two hours, skimming off any impurities from time to time. Pass through a fine sieve and freeze any excess.
Sweat the shallots in the oil until translucent (don’t colour), add 500ml of fish stock and reduce down to about 100ml, add cream, bring to the boil, season, and pass through the sieve. This is your marinière – place in a small pot, ready to reheat.
Cut the monkfish into 130–140g portions; rearrange any trim to try and make the fillets as uniform in shape as possible. Salt and wrap tightly in leek leaves. Bring a small pot of water to a rolling boil and steam monkfish for five to six minutes – bamboo steamers work well. Once this time is up, remove the steamer from the heat, keeping the lid on at all times. Cover with a towel and rest for six minutes.
While the fish is steaming, combine celeriac with mayonnaise, a squeeze of lemon, and a teaspoon of diced capers and season. Reheat marinière, take off the heat, and whisk in the crème fraiche.
Place the celeriac rémoulade in the middle of a shallow bowl plate, spoon the marinière around the rémoulade, and then space the mussels out around the centre. Carve the monkfish fillets in half and place them on the celeriac and garnish with fennel. Pour a chardonnay, and enjoy.