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1
In a heavy saucepan melt butter over low heat.
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2
Remove pan from heat and let butter stand 3 minutes.
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3
Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan.
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4
Pour clarified butter into a jar or crock and chill, covered.
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5
Butter keeps, covered and chilled, indefinitely.
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6
When clarified, butter loses about one fourth its original volume.
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7
Preheat oven to 475F.
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8
In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl.
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9
Lift leeks out of water with a slotted spoon and drain on paper towels.
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10
Peel potatoes and trim if necessary to match diameter of leeks.
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11
Cut potatoes crosswise into 1/4-inch-thick slices.
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12
In a saucepan of boiling water blanch potatoes 5 minutes and drain.
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13
Cut half of garlic clove into several slivers and finely chop remaining half.
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14
Cut half of gingerroot into several slivers and finely chop remaining half.
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15
With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
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16
Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes.
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17
In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter.
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18
Roast vegetables in middle of oven 15 minutes.
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19
Heat a 12-inch non-stick skillet over moderately high heat.
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20
Pat fish dry and season with white pepper and salt.
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21
Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side.
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22
With a slotted spatula transfer fish to a plate.
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23
To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds.
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24
Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top.
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25
Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
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26
Garnish fish with chives.
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27
Cut fish crosswise into slices and serve with vegetables.
