- 1 monkfish tail
- 50g smoked salt
- 60g caster sugar
- 1 orange zest
- 1 lemon zest
- 400g tomatoes
- 1 red chilli
- 4 cloves of garlic
- 1 tbsp salt
- 1 tbsp sugar
- 1 orange; juiced
- 1 tbsp red wine vinegar
- 10 Sechuan Buttons
- 5 basil leaves
- Cut all of the tomatoes into even chunks and place in a bowl.
- Cut the chilli into even chunks and the garlic in half lengthwise and place into the bowl.
- Add the salt, sugar, red wine vinegar and orange juice into the bowl and leave to macerate overnight.
- Blitz 5 Sechuan Buttons with 50g of smoked salt.
- Blitz 5 Sechuan Buttons with 60g of sugar.
- Combine the sugar and salt mixture with the zest of 1 orange and 1 lemon.
- Cover the monkfish with the salt and sugar mixture and place in an airtight bag or container.
- Place the monkfish in the fridge for 4-6 hours, turning it upside down every hour to ensure curing of all of the tail.
- Blitz the tomato mixture with the Sechuan Buttons and then strain using a mesh strainer or sieve. Shred the basil and parsley and stir it through the liquid.
- Place the tomato liquid into the freezer on a flat sheet or into a ice cream churner to churn.
- Wash the cure off of the monkfish tail and wrap it tightly in clingfilm. Freeze overnight or until frozen solid.
- Thinly slice the monkfish tail from frozen to keep its shape and place straight onto a cold plate, continue until a circle is formed on the plate. Brush with olive oil and sprinkle a pink of smoked salt over it.
- Using a fork, break up the granita on the flat tray or ice cream churner til it forms snow like clumps and generously scatter on the monkfish.
- Garnish with rocket or Sechuan Buttons.
Recipe: Kyla Bertrand
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