But I would pare the ingredients right down. It's for iron chef so too complicated IMO unless you have half a day!
600g piece of monkfish For the red wine sauce:
500ml medium red wine 300ml good quality port 350g banana shallots, thickly sliced 10 crushed black peppercorns 3g whole thyme 2 bay leaves 500ml brown chicken stock
For the ham:
1 ham hock, pre-soaked in cold water for a day 2 sticks celery, washed (I hate celery so I might use half or one max for depth but not 2) 2 banana shallots, cut into quarters 6 cloves garlic, split in half 1 onion, cut in quarters (I'd leave this out) 1 leek, washed and cut in half 6 fresh plum tomatoes, halved (I'd leave this out) 40g honey 2 thyme sprigs 4 parsley sprigs 2 rosemary sprigs 4 star anise (I'd leave this out ½ cinnamon stick (I'd leave this out) 1 tsp juniper berries 1 tsp coriander seeds 1 tsp fennel seeds(I'd leave this out 12 black peppercorns 10 cloves Approx 40g nugget of ginger, sliced coarsely 3g course sea salt Water to cover For the lentils:
200g Puy black lentils, soaked overnight in cold water Approx 1.5 litres white chicken stock (I'd not bother with white stock and for the first sauce use brown. I'd just use stock) 2 small carrots, peeled and cut in half 2 celery sticks, cut in three 2 bay leaves 8 thyme sprigs 2 banana shallots, peeled and cut in half 4 garlic cloves, cut in half 50g piece of smoked bacon, cut into large slices (I'd probably just use some of the ham) For the ham and lentils:
(I'd not do any of these other things and just serve my fish poached in the wine sauce with the lentils and ham) 60g butter 100g finely chopped shallots 75g diced carrot 2 garlic cloves, finely chopped 2g chopped thyme Pinch of chopped rosemary 1 bay leaf 80ml sherry wine vinegar 150ml Madeira (optional) ½ the lentils as cooked above 300ml of the lentil cooking liquor from above Picked ham pieces 1 tbsp chopped parsley A little course sea salt A few twists of black pepper For the lentil soup:
30g butter 25g smoked bacon rashers 50g thinly sliced banana shallot 4g picked thyme leaves 2 cloves garlic, finely chopped 12 turns of milled black pepper 300ml lentil stock (from cooking the lentils) ½ the lentils as cooked above 100ml double cream For the glazed ham hock:
1 nice neat slice of ham hock 150ml of the cooking liquor 10g butter
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timeasmymeasure
no subject
Date: 2011-11-13 07:57 pm (UTC)But I would pare the ingredients right down. It's for iron chef so too complicated IMO unless you have half a day!
600g piece of monkfish
For the red wine sauce:
500ml medium red wine
300ml good quality port
350g banana shallots, thickly sliced
10 crushed black peppercorns
3g whole thyme
2 bay leaves
500ml brown chicken stock
For the ham:
1 ham hock, pre-soaked in cold water for a day
2 sticks celery, washed (I hate celery so I might use half or one max for depth but not 2)
2 banana shallots, cut into quarters
6 cloves garlic, split in half
1 onion, cut in quarters (I'd leave this out)
1 leek, washed and cut in half
6 fresh plum tomatoes, halved (I'd leave this out)
40g honey
2 thyme sprigs
4 parsley sprigs
2 rosemary sprigs
4 star anise (I'd leave this out
½ cinnamon stick (I'd leave this out)
1 tsp juniper berries
1 tsp coriander seeds
1 tsp fennel seeds(I'd leave this out
12 black peppercorns
10 cloves
Approx 40g nugget of ginger, sliced coarsely
3g course sea salt
Water to cover
For the lentils:
200g Puy black lentils, soaked overnight in cold water
Approx 1.5 litres white chicken stock (I'd not bother with white stock and for the first sauce use brown. I'd just use stock)
2 small carrots, peeled and cut in half
2 celery sticks, cut in three
2 bay leaves
8 thyme sprigs
2 banana shallots, peeled and cut in half
4 garlic cloves, cut in half
50g piece of smoked bacon, cut into large slices (I'd probably just use some of the ham)
For the ham and lentils:
(I'd not do any of these other things and just serve my fish poached in the wine sauce with the lentils and ham)
60g butter
100g finely chopped shallots
75g diced carrot
2 garlic cloves, finely chopped
2g chopped thyme
Pinch of chopped rosemary
1 bay leaf
80ml sherry wine vinegar
150ml Madeira (optional)
½ the lentils as cooked above
300ml of the lentil cooking liquor from above
Picked ham pieces
1 tbsp chopped parsley
A little course sea salt
A few twists of black pepper
For the lentil soup:
30g butter
25g smoked bacon rashers
50g thinly sliced banana shallot
4g picked thyme leaves
2 cloves garlic, finely chopped
12 turns of milled black pepper
300ml lentil stock (from cooking the lentils)
½ the lentils as cooked above
100ml double cream
For the glazed ham hock:
1 nice neat slice of ham hock
150ml of the cooking liquor
10g butter