Roasted Monkfish with Chanterelles, Leeks, and Ginger

4 medium leeks (about 1 pound, white and pale green parts only), cut crosswise into ¼-inch-thick slices

3 small boiling potatoes (about ¾ pound total)

1 large garlic clove

a 1-inch piece peeled fresh gingerroot

a 1 ¾-pound piece monkfish fillet cut in half crosswise or two smaller fillets (1 ¾ pounds total), any membrane and any dark meat cut away

½ pound fresh chanterelle mushrooms*, cleaned with a pastry brush or a dampened kitchen towel, stem ends trimmed and large mushrooms halved

3 tablespoons warm clarified butter (recipe follows)

freshly ground white pepper

2 tablespoons Tawny Port

1 tablespoon soy sauce

Garnish: fresh chives, cut into 1-inch pieces

subheading: For clarified butter:

unsalted butter, cut into 1-inch pieces

note: available at specialty produce shops

Directions at epicurious.com

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