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                                                                  Ingredients
                                                                  • Yes No 1 lb turnip
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 6 oz monkfish trimmings from the fish below
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp sliced ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp blond miso
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 6 oz monkfish loins of outer membranes, trimmings
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tsp crushed szechuan peppercorn
                                                                  • Yes No wondra flour
                                                                  • MAKE THE TURNIP PUREE: In a saucepan, cover the turnips with water and bring to a boil. Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger. Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.
                                                                  • MEANWHILE, MAKE THE SAKE BROTH AND PREPARE THE MUSHROOMS: In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan. Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.
                                                                  • In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.
                                                                  • PREPARE THE MONKFISH: Preheat the oven to 400°. In a large ovenproof skillet, heat the oil. Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total. Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Transfer the monkfish to a carving board and let rest for 5 minutes.
                                                                  • Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra

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