Restaurants›Ballast Point Brewing›Main Course Recipe

Main Course Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves2

Monkfish with squid ink shimeji mushrooms, vanilla poached golden beets, butter popcorn foam, bourbon smoked togarashi crispy chicken skins. Paired with Biere De Garde and Ronin Clear.

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare the Golden Beets

Peel and trim the golden beets. In a saucepan, combine the beets with water, the split vanilla bean, and a pinch of salt. Simmer until the beets are tender, about 30-40 minutes. Once cooked, remove the beets and let them cool before dicing.

2

Cook the Monkfish

Season the monkfish fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the monkfish on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from heat and keep warm.

3

Prepare the Shimeji Mushrooms

In the same pan, add the shimeji mushrooms and squid ink. Sauté for 3-4 minutes until the mushrooms are tender and coated in the squid ink. Season with salt and pepper.

4

Make the Butter Popcorn Foam

Pop the popcorn in a pot with a lid. Once popped, blend the popcorn with melted butter and strain through a fine-mesh sieve to create a foam. Keep warm.

5

Prepare the Chicken Skins

Preheat the oven to 180°C (350°F). Lay the chicken skins on a baking sheet and sprinkle with bourbon smoked togarashi. Bake until crispy, about 15-20 minutes. Let cool and break into pieces.