Barbecued Monkfish on the Bone with Fish Sauce Caramel, Buttermilk Beurre Blanc with Lime and Yuzu, Black Garlic Cauliflower Puree and Caviar Ash barbecues monkfish on the bone, basting it throughout cooking with a fish sauce caramel, treating the fish like a large roast and building a lacquered glaze with each pass. The buttermilk beurre blanc is finished with lime, yuzu and green bird's eye chilies, giving subtle heat and acidity. Cauliflower and black garlic puree is made by sweating cauliflower without any color in plenty of butter before blending with black garlic. A black garlic oil is added as a finishing element. The dish is completed with caviar and presented in a stark black and white palette.