Pepperoni Miso
December 25th, 2009
We found some great monkfish at the store and new that it could play a role in our 7 fishes dinner. I cleaned up the loins and wrapped them in cheesecloth. The cheesecloth wrapping allows us to marinate and even cook the fish in a thick paste and then remove the fish cleanly for serving.
I am back on my pepperoni kick and with that comes pepperoni miso. We blended white miso with pepperoni, olive oil, honey, soy sauce and coffee. We poured this mixture into a vacuum bag and added the loins. We sealed the bag shut and then let the fish marinate for four hours. Once the fish was marinated, we cooked it in the bag in the marinade/paste for forty five minutes at 55°C. When the fish came out of the bag we unwraped the cloth and the loins of monkfish are perfumed with the seasoning mixture with their natural color and structure intact. The meaty monkfish flakes along its seams and is deliciously rich with the melding of spiced pork and sweetened miso.
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