Monkfish poached in smoked bone oil with horseradish sauce, charcoal tempura cheek and caviar

Inspired by one of the first British film noirs, On the Night of the Fire (1939), filmed in Newcastle. Conceived entirely as a black and white dish. 

Cal: "I wanted to do a completely black and white dish, so that's what I've done. So you've got horseradish sauce, salt baked celeriac, monkfish poached in an oil made from the smoked bones and then a charcoal tiny tempura, monkfish cheek and caviar." The monkfish is poached in an oil made from roasted monkfish bones, then given a light char on the barbecue. The monkfish cheeks are battered in a black charcoal tempura and deep fried. Horseradish sauce: sour cream base, horseradish oil, dashi as the foundation. 

Cal: "Oil made out of horseradish. Use a dashi base. So it's got a really high, nice salt content. It's intense, but it has to source the entire dish." A charcoal emulsion is placed underneath the salt-baked celeriac so it is released as the diner presses down through the layers. 

Cal: "The main bit of that is actually right at the bottom. It's under the celeriac. So as you press it down and cut through it all, you're going to get it on everything." Slivers of radish, black apple gastric, vinegar powder and caviar complete the dish.