Grilled monkfish cheeks (kokotxas) with green garlic confit, sake and black garlic sauce
Grilled monkfish cheeks (kokotxas) with green garlic confit, sake and black garlic sauce by Óscar Molina, chef of restaurant La Gaia. Ibiza Gran Hotel.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Immersion blender
- Blender
- Fine-mesh sieve
- Squeeze bottle
- Grill pan
- Kitchen scale
- Serving platter
- Pot
- Stove
- Chef's knife
- Measuring spoon
Ingredients
- 2 monkfish cheeks
- 20 g sake
- 10 g soy sauce
- 2 green garlic confit bulbs
- 1 tbsp black garlic gel
- 1 tbsp black garlic mayonnaise
- 1 tbsp watercress stalks
- 3 cloves black garlic
- 100 ml milk
- 300 ml sunflower oil
- 1 tbsp salt
- 50 g black garlic
- 70 g water
- 2 g xanthan gum
- 2 green garlic stalks
- 1 tbsp mild olive oil
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