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

Roasted Beet Potato Salad

Amuse bouche served on shiso leaf.

Ingredients:

Red new potatoes
Roasted beets
Garlic, crushed with paper left on
Eggs, soft-hard boiled
Shiso leaves (mint or other leafy green could be used)
Shallots, finely chopped
Mayonnaise
Dijon mustard
Pimento or smoked paprika
Salt
Black pepper
Lemon juice

Tips:

Bring eggs in cold water to boil, cover, take off heat for ten minutes then drop into cold water or ice bath to make peeling easier.

Roast beets with skin on wrapped in foil with garlic and drizzled with olive oil and pinch of salt, about 35 - 40 minutes. Rub skin off with paper towel when cooled enough to handle.