Monkfish, cedar and basque whisky

Monkfish, cedar and basque whisky

This beautiful monkfish, cedar and basque whisky dish from Elena Arzak incorporates monkfish in four different ways - simmered, seared, smoked and fried. It's a dish that is full or surprises, and truly makes the most of Spain's incredible seafood.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Clean the monkfish livers well, and chop into small pieces
  2. Step 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. Step 3

    Using a mortar and pestle, pound all the remaining ingredients
  4. Step 4

    Once this is done, add the cooked liver and spring onion mixture to the mortar and mash again
  5. Step 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. Step 6

    Pass the mixture through a fine sieve, so that it becomes creamy. Set aside
  7. Step 7

    For the mojo monkfish, cover the four pieces of monkfish loin in salt for 3 minutes
  8. Step 8

    Wash off the salt with cold water. Dry thoroughly
  9. Step 9

    Spread the loins with the monkfish liver mojo sauce
  10. Step 10

    Cook the monkfish on a plancha (cast iron griddle pan)
  11. Step 11

    For the monkfish circles, drain the whiskey-soaked wood chips and add them to a smoker
  12. Step 12

    Cover the monkfish with coarse sea salt for 7 minutes
  13. Step 13

    Remove the salt, using a damp cloth, and dry the fish well
  14. Step 14

    Smoke the monkfish with the whiskey-soaked cedar wood for 7 minutes
  15. Step 15

    Shape into a cylinder using cling film, and freeze until solid. This will be sliced into thin circles just before serving
  16. Step 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. Step 17

    Place the mixture into square moulds and freeze until sold
  18. Step 18

    Slice the frozen monkfish skin mixture into 5mm slices. Pat dry
  19. Step 19

    Deep fry the monkfish skins for just a few seconds. Season with salt and set aside
  20. Step 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. Step 21

    Blend the mixture together and then strain. Season to taste
  22. Step 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. Step 23

    Fold the avocado paste into the meringue. Set aside
  24. Step 24

    For the spinach tile, mix the spinach together with the egg in the Thermomix
  25. Step 25

    Add the water, plain flour, olive oil and salt and mix again
  26. Step 26

    Next, knead the mixture in a bowl until it does not stick to your hands. Let it rest, covered, for 30 minutes
  27. Step 27

    Roll out the dough in a pasta machine until you reach the thinnest setting
  28. Step 28

    Cut into 10x7cm squares, and deep fry until crisp. Set aside
  29. Step 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. Step 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. Step 31

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