Puffed Monkfish Skin
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Credit: Matthias Merges, Chef/Owner, Yusho, Chicago
The National Culinary Review, March 2013
4x4-inch square dried kombu
4 qts. water
1 oz. yuzu juice
6 oz. ponzu
2 lbs. cleaned monkfish skin
16 oz. grapeseed oil
Dried skipjack powder, as needed
2 pinches sea salt
1. Wash kombu of excess salt. Soak 10 minutes in cold water. Rinse 5 minutes in colander under cold water.
2. In medium stockpot, put kombu, water, yuzu juice and ponzu. Add monkfish skin; bring to a simmer. Simmer until finger easily goes through skin (skim stock constantly). When tender, remove skin from liquid. Place on dehydrating racks until brittle.
3. Heat grapeseed oil to 365ºF. Put dehydrated skins in oil; agitate constantly. Skins will begin to puff. When fully puffed, remove from oil. Place on paper towels to blot excess oil.
4. Dust with dried skipjack powder and sea salt. Serve hot.
Appetizer, Seafood, The National Culinary Review
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