Host Chef Ken Takayama

Chef Ken Takayama

Melisse Restaurant

1104 Wilshire Boulevard
Santa Monica, CA 90401
(310) 395-0881




Chef Ken Takayama
Melisse | Los Angeles, CA

Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms and Mustard Sabayon
Adapted by
February 2010

Yield: 4 Servings


Serrano Wrapped Monkfish with Celtuce, Maitake Mushrooms and Mustard SabayonMaitake Mushrooms:
100 grams peeled celtuce stems, diced
15 grams extra virgin olive oil
100 grams maitake mushrooms, chopped
15 grams butter
10 grams freshly squeezed lemon juice
Fleur de sel
Freshly cracked black pepper

8 2½-inch wide slices Serrano ham
4 boned 70-gram portions monkfish loin

Mustard Sabayon:
2 egg yolks
45 grams Banylus vinegar
5 grams sel gris
10 grams freshly squeezed lemon juice
15 grams Dijon mustard
20 grams whole grain mustard
200 grams clarified butter, warmed

Celtuce Puree:
100 grams shallots, sliced
2 cloves garlic, blanched 3 times
30 grams clarified butter
250 grams cream
150 grams celtuce leaves
10 grams brown butter
10 grams butter
Sel gris
Freshly cracked white pepper

Jus de Roti:
150 grams reduced roasted chicken jus
30 grams butter

To Assemble and Serve:
30 grams clarified butter
Fleur de sel
Freshly cracked white pepper



For the Maitake Mushrooms:
Vacuum-pac the celtuce stems with the olive oil and cook in an 83°C water bath for 1½ hours. In a hot sauté pan, sweat the mushrooms with butter. Add the cooked celtuce stems. Add lemon juice and season with salt and pepper.

For the Monkfish:
Put a piece of plastic wrap on a cutting board and place 2 slices of the Serrano ham side by side on the plastic along the closest edge . Place the monkfish on top of the ham. Lift the plastic and roll the monkfish away, toward the top of the board. Make sure the monkfish is completely wrapped in the ham. Tighten the wrapped monkfish with more plastic wrap and tie both ends like a wrapped candy. Refrigerate for at least 1 hour before cooking.

Mustard Sabayon:
Whisk together the egg yolks, Banylus vinegar, salt, and lemon juice. Place the bowl over a hot bain marie and whisk until it reaches sabayon consistency. Combine the Dijon mustard and whole grain mustard and whisk into the sabayon. Incorporate the hot clarified butter in a gentle stream, whisking constantly. Once all the butter is incorporated, keep the sauce covered in a warm place.

For the Celtuce Puree:
In a medium-sized saucepan, sweat the sliced shallots and garlic in the clarified butter. Cook over low heat until tender without any browning. Add the cream and simmer until reduced by half. Add the celtuce leaves and cook until completely wilted.  Transfer the mixture into a Vita-Prep blender and blend until the puree is smooth. Strain through a fine-mesh sieve into a small saucepan. Whisk in the butters over low heat and season with salt and pepper.

For the Jus de Roti:
Reduce the jus in a saucepan over medium-low heat until it reaches sauce consistency, then whisk in the butter until thoroughly combined.

To Assemble and Serve:
Preheat the oven to 500°F. Heat a large oven-proof non-stick pan over medium heat and add the clarified butter.  Cut the ends of the wrapped fish and unwrap. Sear the monkfish in the butter, rotating to get even coloring on the ham. Once the Serrano is evenly browned, transfer the pan to the oven and roast for 5 minutes. Take the fish out of the oven and cut each roll in half. Season with fleur de sel and white pepper. Spoon 1 tablespoon of the celtuce puree into a 2-inch ring mold. Place the divided monkfish rolls side by side on the puree with the cut sides facing up. Top with 1 tablespoon the maitake mushrooms.

Drizzle 1 tablespoon of the jus de roti around the celtuce puree. Pour ½ tablespoon of the mustard sabayon over each portion.

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   Published: March 2010