To prepare the Monkfish, firstly remove the head from behind the gills. Tease the skin away from the cut end of the fish and then pull away and off over the tail, in one piece. Make an incision down either side of the spine, then, holding the tail, fillet one side of the fish. Turn the fish over and repeat for the second fillet. Place fillets on a plate lined with paper towel and transfer to the fridge until needed. Reserve fish bones.
To make the Sauce, chop the fish bones into small pieces and rinse thoroughly in cold water. Place a large, heavy based frypan over high heat, add the olive oil and the fish bones and fry until really well caramelised, crusty and golden brown.
Add the smashed clove of garlic and miso and caramelise for a few minutes longer.
Add the ginger wine and water and stir to deglaze the pan. Turn the heat down to medium and simmer the stock for 15 minutes. Strain through a fine sieve and discard the solids.
Return the strained stock to a clean frypan and place over medium heat. Simmer for 7-8 minutes or until reduced and slightly syrupy.
Once reduced, add a squeeze of lime juice to taste. Remove the pan from the heat, add the butter and whisk until butter has melted and is fully incorporated in the sauce. Set aside, keeping warm, until needed.
For the Roasted Cauliflower, cut small chunks of cauliflower still attached to the heart. Reserve 4 large florets for the Ginger Cauliflower.
Line a baking dish with baking paper and place the cauliflower chunks on the tray. Drizzle with the olive oil and season lightly with salt to taste. Toss the cauliflower briefly to ensure all pieces are coated. Bake in the pre-heated oven for 15 minutes.
After 15 minutes, remove tray from oven. Flip the cauliflower and sprinkle with the fennel pollen. Add the butter cubes and return to the oven to bake for a further 15 minutes, basting occasionally with the butter and pan juices. Once cooked, set aside, keeping warm, until needed.
For the Date Purée, place the dates in a small saucepan, cover with water and bring to the boil over high heat. Once boiling, reduce heat and simmer for 10 minutes or until dates are soft.
Strain the dates through a fine sieve. Place the dates in the bowl of a small food processor and blitz until very smooth. Season with ginger wine to taste and blitz again. Transfer Date Purée to a piping bag and set aside until needed.
For the Garlic Chips, use a mandolin to finely slice the garlic cloves. Place the oil in a small saucepan or deep fryer and heat to 150C. Once at temperature, add the finely sliced garlic and fry til golden brown and crisp. Remove garlic from the oil with a slotted spoon and drain on kitchen paper until needed.
For the Kohlrabi, cut the kohlrabi into quarters and reserve the leaves. Use a small paring or turning knife to turn the pieces to form a barrel shape. To turn the kohlrabi, hold the pieces length ways between thumb and forefinger and, in one smooth movement, cut a thin layer from the top to the bottom of the piece, creating a curve. Turn the piece slightly and repeat the cutting motion, turning and slicing until several facets have been cut and a tapered barrel shape is formed. Continue to trim and smooth the edges of each facet to even out the shape and create a smooth barrel shape for each piece.
Place the turned pieces of kohlrabi in a small saucepan along with the butter, lime juice and zest and enough water to cover 5cm over the kohlrabi and a pinch of salt. Place over a medium heat and simmer about 15 minutes or until the water is reduced by half and the kohlrabi is tender.
When kohlrabi is tender, remove from the saucepan and set aside until needed. Add the reserved kohlrabi leaves to the simmering water and blanch for 1 minute until tender.
To finish the fish, remove the monkfish fillets from the fridge and cut into 5cm chunks – you will need at least 16 pieces. Heat a large, ovenproof frypan over high heat on the stove top. Add the oil and the fish chunks, skin side up. Cook on high heat for 3 minutes without turning.
Transfer to the oven for a further 3 minutes. Remove from oven, flip the fish on to the skin side and baste with pan juices. Return the fish to the oven for another minute or two. When cooked, remove from oven and allow to rest for 2 minutes before serving.
To serve, place a spoonful of Sauce in the base of each plate, to one side. Add 2- 3 pieces of Roasted Cauliflower to each plate, and a few blanched kohlrabi leaves. Arrange 4 chunks of the Monkfish around the plate and add one turned kohlrabi per plate. Pipe 3 mounds of Date Purée around the plate and scatter 3 – 4 pieces of Ginger Cauliflower Pieces around the plate. Scatter several Garlic Chips around the plate to garnish.