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1
In a saucepan, cover the turnips with water and bring to a boil.
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2
Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger.
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3
Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth.
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4
Season with salt and white pepper and keep warm.
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5
In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil.
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6
Simmer over low heat for 5 minutes.
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7
Strain the broth through a fine strainer and return it to the saucepan.
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8
Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.
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9
In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce.
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10
Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.
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11
Preheat the oven to 400.
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12
In a large ovenproof skillet, heat the oil.
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13
Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour.
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14
Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total.
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15
Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch.
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16
Transfer the monkfish to a carving board and let rest for 5 minutes.
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17
Slice the fish 1/3 inch thick.
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18
Reheat the sake broth and spoon it into shallow bowls.
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19
Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.
