Confit Monkfish Rolled in Celeriac Ash

Here is a refined, restaurant-style recipe for Confit Monkfish Rolled in Celeriac Ash, served with a Pickled Celeriac and Monkfish Millefeuille, Crispy Celeriac Strands, and a Monkfish Salsa Verde Butter Sauce. This dish blends deep umami, earthy root vegetables, brightness from pickles and herbs, and delicate fish richness.

 Confit Monkfish Rolled in Celeriac Ash

Ingredients:

• 500g monkfish tail, trimmed and membrane removed

• 200ml olive oil (enough to fully submerge the fish)

• 2 garlic cloves, smashed

• 2 sprigs thyme

• 1 strip lemon zest

• Salt

Celeriac Ash:

• 1 medium celeriac, peeled

• Olive oil

Method:

1. Make the celeriac ash (ahead of time):

   • Cut celeriac into 1 cm slices.

   • Lightly oil and roast at 220°C until completely blackened and dry (1–1.5 hours).

   • Cool, then blitz to a fine ash in a spice grinder or blender. Sieve to refine.

2. Confit the monkfish:

   • Lightly salt the monkfish and let sit for 30 minutes.

   • Rinse and pat dry.

   • Warm olive oil with garlic, thyme, and lemon zest to ~70°C.

   • Add monkfish and cook gently for 25–30 minutes at 65–70°C until just tender.

   • Remove, cool slightly, roll in cling film into a tight cylinder.

   • Chill to set shape.

3. Roll in ash before serving:

   • Unwrap the monkfish log and roll in celeriac ash to coat evenly.

   • Slice into thick rounds before plating.

 Pickled Celeriac and Monkfish Millefeuille

Ingredients:

• 1 small celeriac

• Leftover monkfish trimmings (from cleaning the tail)

• 50ml white wine

• 100ml fish or vegetable stock

• 30ml white wine vinegar

• 1 tsp sugar

• 1 bay leaf, a few peppercorns

• Butter for poaching

• Salt

Method:

1. Pickle the celeriac:

   • Thinly slice peeled celeriac using a mandolin (~2mm thick).

   • Bring vinegar, sugar, bay, peppercorns to a boil; pour over celeriac. Chill for at least 1 hour.

2. Poach monkfish trimmings:

   • In a small pan, gently poach trimmings in white wine, stock, and a knob of butter until just cooked.

   • Flake and reserve.

3. Assemble the millefeuille:

   • Alternate layers of pickled celeriac and poached monkfish flakes.

   • Use a ring mold to compress or layer in a terrine mold. Chill and press.

   • Slice into neat portions for serving.

 Crispy Celeriac Strands

Ingredients:

• Celeriac (a few thin slices)

• Neutral oil (grapeseed or sunflower)

• Salt

Method:

1. Julienne celeriac into fine strands.

2. Soak in water for 10 mins, then dry thoroughly.

3. Fry in 180°C oil until golden and crisp (~1–2 mins).

4. Drain on paper towels and season with salt.

 Monkfish ‘Salsa Verde’ Butter Sauce

Ingredients:

• Monkfish bones (from tail)

• 100ml white wine

• 1 shallot, finely chopped

• 1 garlic clove

• 1 tsp capers

• Handful parsley, basil, chervil (or mix)

• 1 anchovy (optional)

• 100g cold unsalted butter, diced

• Lemon juice

• Salt and pepper

Method:

1. Make a quick monkfish reduction:

   • Roast bones until lightly golden.

   • In a small pan, sweat shallots and garlic. Add wine and bones, reduce by half. Strain.

2. Blend salsa verde:

   • In a blender, combine herbs, capers, anchovy, garlic, and a splash of the reduction. Blitz until smooth.

3. Finish the sauce:

   • Heat remaining monkfish reduction gently, whisk in cold butter piece by piece to emulsify.

   • Stir in salsa verde. Season with lemon juice, salt, and pepper.

 Plating

1. Centrepiece: Place a slice of the monkfish roll in the middle.

2. Millefeuille: Plate a neat rectangle beside or under the monkfish.

3. Crispy Celeriac: Top the monkfish or millefeuille with a nest of crisp celeriac.

4. Sauce: Spoon the salsa verde butter around or under the monkfish, not over the ash.

5. Garnish with micro herbs, celery leaves, or a touch of lemon zest.