Name: Butter-Poached Monkfish Tail with Toasted Nori Beurre Blanc, Crispy Chicken Skin Tuile, and Pickled Sea Asparagus Gel
Prep time: 45 min
Cook time: 35 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: None
Ingredients: 720g (25 oz) monkfish tail, cleaned of all silver skin and cut into four 180g medallions; 500g (1.1 lbs) unsalted European-style butter, cubed and chilled; 4 large sheets of chicken skin, approximately 10cm square, scraped of excess fat; 200g (7 oz) fresh sea asparagus (salicornia); 2 sheets high-quality sushi nori; 120ml (1/2 cup) dry white wine (e.g., Muscadet or Sauvignon Blanc); 60ml (1/4 cup) white wine vinegar; 2 large shallots, finely minced (approx. 50g); 2.5g (approx. 3/4 teaspoon) agar-agar powder; 1 teaspoon (6g) Diamond Crystal kosher salt; 30ml (2 tablespoons) water; 1/2 teaspoon citric acid (optional, for gel brightness)

Magic Sous

Butter-Poached Monkfish Tail with Toasted Nori Beurre Blanc, Crispy Chicken Skin Tuile, and Pickled Sea Asparagus Gel — Magic Sous