Monkfish ‘char siu’ with jamón Iberico, smoked mushrooms and agretti

Preheat the oven to 200°C fan

Place the onion, celery and carrots into an oven tray with the chicken wings. Toss them with the oil

Roast for 15–20 minutes until golden brown on the outside. Remove from the oven and put into a large stockpot, with the rest of the ingredients 

Fill the pot with enough water to just cover, then bring to the boil

Skim any scum that rises to the surface, then turn the stock down to a simmer

Continue to simmer for 3 hours, skimming occasionally

Strain the stock through first through a fine chinois, and then again through muslin

For the jamón sauce, reduce 600g of the jamón stock down by ¾, so you’re left with just 150g and it’s thick and intense

Add the cream and continue to reduce for a minute or two, then whisk in the butter

Finish with lemon juice, to taste. Keep warm

For the mojo verde, put all the ingredients in a blender and blitz until very smooth

Prepare a charcoal barbecue for indirect cooking. Make sure it is very hot before adding the fish. Remove the fish from the fridge 20–30 minutes before cooking

Simmer together the char siu sauce and the lemon juice in a wide frying pan until hot and bubbly

Season the monkfish fillets with oil and salt, then place on the hottest part of the barbecue. Pay careful attention to them, and the barbecue, to make sure they don’t catch

Set up the sauce by the fish

When the fillets come away from the grill bars without sticking, give them a flip, and keep turning regularly. At this point, you can move to a medium-high heat part of the barbecue

When the fish reaches 30°C, dip it in the char siu sauce, giving it a good coating, then return to the grill and let the sauce take on some char. Repeat the process of dipping the fillets in the sauce and then grilling them until a nice sticky glaze is achieved. We’re looking for a good roasted colour, with a little blackened edge of char

When the fillets are cooked to your liking, remove from heat and rest on a wire rack in a warm place for 5–8 mins

For the mushrooms, make sure they’re clean of all dirt and remove any roots 

Toss the mushrooms in the oil and season with salt

Barbecue the mushrooms and agretti over a high heat with a smouldering log or wood chips, in a fine fish cage or heatproof metal sieve, for 10–20 seconds, tossing occasionally

Remove from heat and dress with lemon juice. Keep warm. Check the seasoning and adjust if necessary

To serve, dress a serving plate with the jamón sauce

Slice the monkfish and let it sit on some paper towel for a second to capture some of the excess juice, before transferring to the plate. Top the monkfish with the mushrooms and agretti, then dress with some of the mojo verde. Finally, add a few slices of jamón iberico to finish