Sunday, April 28, 2013

Monkfish en Papillote with Shiitake and Indian Spices Herb Butter

Served with julienned green onion, lime with side of wasabi cucumber salad.
Before wrapping up in papillote on a bed of shiitake slices and medallions of herb-spice butter.


For papillote:

Monkfish chunks, patted dry and salted
Dried shiitake mushroom, rehydrated and sliced
Green onion, julienned

Herb- Spice Butter:

Butter, room temperature
Ground cumin
Ground coriander seeds
Indian chili powder
Garlic powder
Black pepper
Cilantro, finely chopped 

Mix well, wrap in plastic film into a sausage shape, twist tight and refrigerate until needed.

Cucumber salad:

Persian or Korean cucumbers, sliced thin and salted. Squeeze excess liquid out.
1 Tbsp Mayonnaise
Sriracha to taste
1 Tsp of wasabi powder
Lime juice
Sea salt
Green onion, finely chopped
Black sesame seeds
Furikake of your choice