Ingredients
2x monkfish cheeks (kokotxas)
20g sake
10g soy sauce
2 garlic confit
1tbsp black garlic gel
1tbsp black garlic mayonnaise
1tbsp watercress stems
Black garlic mayonnaise
3 cloves black garlic
100g milk
300g sunflower oil
1tbsp salt
Black garlic gel
50g black garlic
70g water
0.25g xanthan gum
1tbsp salt
Garlic scape confit
2 tender garlic scapes
1tbsp mild olive oil
Method
Black garlic mayonnaise
Place the garlic, a pinch of salt and the milk into the blending jug and blend. Making sure that the blender is at the bottom of the jug, add all the oil and start to emulsify without moving the hand blender. As soon as you notice it start to emulsify, raise the blender little by little, making sure everything is well mixed and has emulsified.
Black garlic gel
Place all the ingredients in a blending jug and blend together. Pour through a fine mesh and store in a squeezy bottle.
Garlic scape confit
Clean the garlic scapes and reserve the hearts. Cover in mild olive oil and place over a very low heat and cook until soft. Put to one side ready for serving.
To serve
Sprinkle the kokotxas with salt and make sure they are vacuum packed ready for boiling. Boil the kokotxas at 60 degrees for 3 minutes before opening the packet and broiling on both sides. While the kokotxas are cooking, place the sake in a pan until it starts to boil, helping to cook out the strong alcoholic flavour. Add in the soy sauce and when it comes back to the boil, remove it from the heat and add the correct amount of black garlic mayonnaise and sliced monkfish cheeks before placing the pan back on the heat. Do not let it start to boil as the monkfish cheeks should not be fully covered.
Place the hot monkfish cheeks into a deep dish along with a few dots of black garlic gel and the garlic scape confit which we broiled previously and decorate it with some of the watercress.
Find out more about the restaurant at Ibiza Gran Hotel here | www.ibizagranhotel.com