Deviled monkfish, shiso panko, shiitake risotto

Japanese chef Yasuo Nanaumi uses mustard and wasabi to create his spicy sauce. Discover his spicy monkfish and risotto recipe.

This recipe by Yasuo Nanaumi, chef of the Akabeko restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 20 min
Cooking time: 30 min

Ingredients for deviled monkfish

4 pieces of monkfish, 120 g each
Flou r

For the deviled sauce

40 g panko (breadcrumbs)
6 shiso leaves
2 tsp. olive oil
2 tsp sesame oil
4 tsp. mustard
4 g fresh wasabi (or powder or paste )

For the risotto

40 g white onion
60 g butter
140 g round rice (Japanese)
60 g shiitake mushrooms
8 tbsp. cooking sake
1 l chicken stock
Soy sauce
salt and pepper

Steps for deviledmonkfish

Prepare the devil's sauce: wash and chop the shiso leaves with a sharp knife.
Mix the panko, shiso, olive oil and sesame oil. Set aside.
Mix mustard and wasabi. Set aside.
To make the risotto, dice 40 g of shiitake and cut the rest into strips. Cook the sliced shiitake in the chicken stock, then set aside.
Melt the butter in a saucepan and add the chopped onions. Sweat. Add the shiitake cubes, sweat, then add the rice. As soon as the rice is transparent, deglaze with sake, then add the chicken stock a little at a time, stirring well each time. Season with salt and pepper.
Prepare the monkfish: flour the monkfish on all sides, then pat off any excess. Pan-fry over high heat with olive oil on all sides.
Remove from the heat and spoon the mustard mixture over the top, followed by the panko and shiso mixture.
Place the fish in the oven in broil mode, with the oven door open.
Presentation: place the risotto on a plate in a rectangular mold. Place the shiitake strips (previously reheated in a little stock) on top. Arrange the monkfish au gratin. Drizzle olive oil all around and a few drops of soy sauce.

For further information

Akabeko, 40 rue de l'Université, 75007 Paris 7
14/20 in the Book of 109
Read Gault&Millau's review of Akabeko

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