Roast Monkfish In Sake Broth

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1 pound turnips, peeled and cut into 1 1/2-inch chunks

1 tablespoon chopped fresh ginger

1 tablespoon unsalted butter

Salt and freshly ground white pepper

Reserved monkfish trimmings from the fish below (about 6 ounces)

1/2 cup water

1/2 cup sake

2 garlic cloves, thinly sliced

1 tablespoon sliced fresh ginger

1 scallion, thinly sliced

1 tablespoon plus 1 teaspoon white or blond miso

2 teaspoons soy sauce

6 ounces honshimeji (beech mushrooms), trimmed, or shiitake mushroom caps, thinly sliced

2 tablespoons vegetable oil

Four 6-ounce monkfish loins— trimmed of outer membranes, trimmings reserved

2 teaspoons crushed Sichuan peppercorns

Wondra flour, for dusting

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