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.

Ingredients:

For papillote:

Monkfish chunks, patted dry and salted

Dried shiitake mushroom, rehydrated and sliced

Green onion, julienned

Lime

Herb- Spice Butter:

Butter, room temperature

Ground cumin

Ground coriander seeds

Turmeric

Indian chili powder

Garlic powder

Salt

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