Monkfish Under Nori Skin Meets Fillet Steak and Gamba

First, two nori sheets are cut into small pieces, pulverized with a teaspoon of black Tellicherry pepper and a tablespoon of Murray River salt with a hand blender. This "nori dust" is sprinkled over the prepared fillet steaks so that the steaks get to know the maritime version of the umami a little.

For the mayonnaise, stir together the egg yolks and mustard. Pour in the oil slowly in a thin stream while stirring. Stir in the crème fraîche and lemon juice and season the mayonnaise with salt and pepper.

The monkfish medallions get a nori skin. To do this, the medallions are placed on a nori sheet and the sheet is cut to the size of the fish. The moisture of the fish instantly softens the nori and makes it stick almost like skin.

Bring the well washed sushi rice with a section of kombu (dried seaweed, also called kelp) and almost twice the amount of water to simmer, put the lid on, heat very low and then let it simmer for 20 minutes. Sour the rice with a mixture of 1 teaspoon sugar, 1 teaspoon salt, 3 tablespoons rice vinegar and 2 tablespoons mirin and stir well.

Shape cakes, brush with a little wasabi and wrap in rice paper that has been soaked for a while. Brush a small baking sheet with a little neutral oil (I'll use peanut oil) and place the packets on top.

Preheat the oven to 160 ° - from here everything is timing! First fry the meat - since there is pepper and nori in the seasoning mixture, do not go to the maximum temperature (7 out of 9) and use a little more oil so that the seasonings do not burn.

After 2 minutes on each side, the meat is placed on a wire rack and allowed to stand together with the rice packets in the oven at 160 ° for 10 minutes.

Sort and wash the spinach. Put in boiling salted water, take out after about 10 seconds and rinse in cold water. Squeeze out the spinach well and chop it roughly. Peel the shallot and cut it into small cubes. Heat the butter in a pan and fry the shallot in it until translucent. Add the spinach and season well with salt and pepper. Season with nutmeg and cook the spinach for about 5 minutes.

In a coated pan (with 1-2 tablespoons of oil) and at medium temperature (5-6) the fish is only fried on the skin, this creates a different texture from bottom to top. Only at the last moment is it turned over for a few seconds.

Mix the mayonnaise with the spinach. Garnish the plates with some sambal trasi (that is spicy chilli with shrimp paste) and thick premium soy sauce and serve the fish, the rice packets and the spinach. Arrange the fillet steaks on the spinach and drizzle some soy sauce mixed with wasabi between the fish and the meat.