Grilled Monkfish
Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds
Chef Juan Camilo Liscano of Palma | Miami
Adapted by StarChefs | March 2025 | Photo: will blunt
INGREDIENTS
Moscato Mustard Seeds:
400 grams moscato wine
100 grams black mustard seeds
2 grams kosher salt
Garlic Chive Oil:
450 grams neutral oil
6 bunches garlic chives, sliced
Cured Monkfish:
100 grams kosher salt
100 grams granulated sugar
Monkfish tail
Caramelized Onion Fumet:
1 kilogram fish bones, cleaned
One 2-inch square kombu
10 yellow onions, sliced
1 clove
Cuttlefish Ragù:
500 grams cuttlefish, cleaned, tenderized, and diced
20 grams neutral oil
2 grams toasted green peppercorns, ground
1 gram thyme
Kosher salt
3 tablespoons butter
Smoked Potato Soubise:
10 yellow onions, julienne
6 cloves garlic, halved
Kosher salt
400 grams butter
600 grams heavy cream
5 grams kombu
100 grams dark Sherry
8 medium waxy potatoes, peeled and smoked
Shio koji
White soy sauce
To Assemble and Serve:
Yield: 1 serving
100 grams brined green peppercorns
100 grams parsley
70 grams neutral oil
10 grams mirin
5 grams dried green peppercorns
Lemon juice
Smoked salt
Charred shallots
METHOD
For the Moscato Mustard Seeds:
In a pot over medium heat, add all ingredients. Bring to a gentle boil, then let simmer 10 minutes. Strain into a nonreactive container and let sit overnight at room temperature.
For the Garlic Chive Oil:
In a Vitamix Commercial blender, add oil and garlic chives. Blend on high speed until mixture begins to steam. Transfer to a metal bowl set over an ice bath and let cool. Strain mixture through a cheesecloth into a nonreactive container. Let strain overnight at room temperature. Transfer to a squeeze bottle and refrigerate.
For the Cured Monkfish:
In a mixing bowl, whisk to combine salt and sugar. Add monkfish tail and mix until evenly coated. Cover and refrigerate 90 minutes.
For the Caramelized Onion Fumet:
Heat oven to 400°F. Place fish bones in a hotel pan and roast until golden brown. Transfer bones to a stock pot over medium-low heat. Cover bones with enough water to submerge. Add kombu. Cook 45 minutes. In a sauté pan over medium heat, add onions and clove. Sauté until onions are caramelized. Transfer to pot with bones. Cook additional 45 minutes. Strain into a nonreactive container and let cool.
For the Cuttlefish Ragù:
In a mixing bowl, add cuttlefish, oil, peppercorns, and thyme. Season generously with salt. Toss to combine. Transfer to a mesh cooking basket. Cook over an open flame until lightly charred. Set aside. In a saucepan over medium heat, add 150 grams Caramelized Onion Fumet, 1 spoonful strained Moscato Mustard Seeds, and 1 spoonful grilled cuttlefish. Add butter and baste fish until cooked through. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Smoked Potato Soubise:
In a mixing bowl, add onions and garlic. Season with salt and toss to coat. Let sit 10 minutes. In a pot over medium-low heat, melt 200 grams butter. Add onion-garlic mixture and sweat until alliums are soft and translucent. Stir in cream and kombu. Bring mixture to a gentle boil and let simmer 20 minutes. Deglaze pan with Sherry and cook additional 5 minutes. Transfer mixture to a Vitamix Commercial blender. Add remaining 200 grams butter and smoked potatoes. Purée until desired consistency is achieved. Season with salt, shio koji, and white soy. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. In a pot over low heat, warm Smoked Potato Soubise. In a separate pot over low heat, warm Cuttlefish Ragù. In a mixing bowl, combine peppercorns, parsley, oil, and mirin. Set aside. Rinse Cured Monkfish and pat dry. On a work surface, generously season fish with spice mixture. Grill Cured Monkfish until cooked through. Transfer to a work surface and let rest 5 minutes. Slice Monkfish down the middle and season with lemon zest and smoked salt. Transfer to a serving plate. Top with a few spoonfuls Smoked Potato Soubise followed by desired amount warmed Cuttlefish Ragù. Place a few pieces charred shallots to the right of the Monkfish. Finish with a few dots Garlic Chive Oil.
