Monkfish, cedar and basque whisky

This beautiful monkfish dish from Elena Arzak uses monkfish in four different ways - the monkfish liver is used in a mojo sauce, and as a marinade for monkfish loin, thin slivers of Basque whiskey and cedar-smoked monkfish are shaved into paper thin circles, and the skins are deep fried into crisps. It’s served alongside a crunchy spinach pasta tile and an airy avocado meringue. In the restaurant, Chef Arzak crimps the spinach pasta with corrugated metal sheets in the deep fryer, but they can also be fried straight.

First published in 2022
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Ingredients

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Imperial

Monkfish liver mojo sauce

Monkfish Loin

Monkfish Circles

Monkfish skin crisps

Whiskey sauce

Avocado meringue

Spinach tile

  • 120g of spinach
  • 1 medium egg
  • 100g of water
  • 300g of plain flour
  • 1 tsp olive oil
  • 6g of salt
  • vegetable oil, for frying

Equipment

  • Thermomix
  • Pasta machine
  • Smoker

Method

1

Clean the monkfish livers well, and chop into small pieces

2

Sauté the monkfish livers in a pan. Once they have turned golden, add the poached spring onion. Sauté well and flambé with the brandy

3

Using a mortar and pestle, pound all the remaining ingredients

4

Once this is done, add the cooked liver and spring onion mixture to the mortar and mash again

5

Place a pan on the heat and add a little oil. Transfer the mixture from the mortar and pestle to the hot pan, and sauté. Season with salt and pepper

6

Pass the mixture through a fine sieve, so that it becomes creamy. Set aside

7

For the mojo monkfish, cover the four pieces of monkfish loin in salt for 3 minutes

8

Wash off the salt with cold water. Dry thoroughly

9

Spread the loins with the monkfish liver mojo sauce

10

Cook the monkfish on a plancha (cast iron griddle pan)

11

For the monkfish circles, drain the whiskey-soaked wood chips and add them to a smoker

  • 250ml of brandy, mixed with the cedar wood chops, for smoking the monkfish circles
12

Cover the monkfish with coarse sea salt for 7 minutes

13

Remove the salt, using a damp cloth, and dry the fish well

14

Smoke the monkfish with the whiskey-soaked cedar wood for 7 minutes

15

Shape into a cylinder using cling film, and freeze until solid. This will be sliced into thin circles just before serving

16

For the monkfish skin crisps, place the water, monkfish skin, leek, onion and salt in a pan. Cook over a medium heat for 90 minutes, then blend. Strain out the liquid

17

Place the mixture into square moulds and freeze until sold

18

Slice the frozen monkfish skin mixture into 5mm slices. Pat dry

19

Deep fry the monkfish skins for just a few seconds. Season with salt and set aside

  • vegetable oil, for frying
  • salt
20

For the whiskey sauce, bring the sun-dried tomatoes, butter, chicken stock, whiskey, sake, sugar, orange zest and some salt and pepper to a simmer

21

Blend the mixture together and then strain. Season to taste

22

For the avocado meringue, mix the avocado, lemon juice, olive oil and salt in the Thermomix until you get a smooth paste. Strain

23

Fold the avocado paste into the meringue. Set aside

24

For the spinach tile, mix the spinach together with the egg in the Thermomix

25

Add the water, plain flour, olive oil and salt and mix again

  • 100g of water
  • 300g of plain flour
  • 1 tsp olive oil
  • 6g of salt
26

Next, knead the mixture in a bowl until it does not stick to your hands. Let it rest, covered, for 30 minutes

27

Roll out the dough in a pasta machine until you reach the thinnest setting

28

Cut into 10x7cm squares, and deep fry until crisp. Set aside

  • vegetable oil, for frying
29

To serve, first thinly slice the frozen monkfish circles. Place the monkfish circles in the middle of the plate, and top with the avocado meringue

30

Dress the mojo-marinated monkfish with extra sauce and place it to one side of the plate. Lean a spinach pasta crisp against it. Dot remaining sauce next to the fish

31

Break up the fried monkfish skins and arrange on the other side of the plate

Brought to you by

In association with

The third generation of Arzaks to run the eponymous restaurant, Elena Arzak has maintained the three Michelin stars awarded to the restaurant back in 1989 and kept the Arzak name at the top table of the restaurant world.

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