Grilled prawns:
4 Dublin Bay prawns
60 gr sugar 
40 gr salt 
30 gr onion 
10 gr chives 
Worcestershire sauce 
1 egg yolk 
Sichuan pepper 
Fig cooked in onion stock: 
20 figs 
200 gr onion 
1 litre water 
Toasted barley, ground 
Dublin Bay prawn skins, dehydrated and ground 
Prickly pear juice:

125 gr onion 
350 gr prickly pear flesh
50 ml suquet sauce 
25 gr lime juice 
0.5gr xanthan gum
Salt and white pepper 


Fenugreek mustard:

50 gr old-style mustard 
10 gr cedar honey 
10 gr dried fenugreek leaves 

Suquet sauce: 
1 litre fish stock 
1 clove garlic 
75 gr onion, chopped
2 ripe tomatoes, chopped 
50 gr roast almonds 
15 gr parsley 
1 gr sweet pimentón 

Chopped almonds with foie: 

50 gr monkfish foie mi-cuit 

50 gr roast almonds, chopped 

1 lime 

5 gr parsley, chopped 

3 gr Dublin Bay prawn skins, dehydrated and ground 

1 egg yolk 

Olive oil 

Tabasco sauce 


Grilled Dublin Bay prawn: Peel the tails and keep the skins. Marinate the tails in salt and sugar for 15 minutes in a cool, dry place, then wash in cold water and stick on skewers. Sear in a Kamado Monolith oven at 80ºC with orangewood coals. 

With any flesh and juices from the heads and the coral, make a tartare with the onion, chives, Worcestershire sauce, egg yolk, salt and Sichuan pepper.
Fig cooked in onion stock: Place the onions in a Josper oven for 1 hour at 300º until brown and caramelised inside. Make a stock with the water and any remaining onion flesh and reduce by 80%. Check the seasoning and strain through a superbag.
Place the figs in a pan with the onion stock and cook in the oven at 100º for about 30 minutes. When cooked, leave to stand in the refrigerator for 12 hours. Then make a hole in the base of the figs and fill with the prawn tartare. Coat with the roast, ground barley and the dehydrated, ground Dublin Bay prawn skins. 
Prickly pear juice: Soften the onion in a little oil, add the prickly pear flesh and the lime juice. Then add the suquet and season with salt and white pepper. Texturise with xanthan gum. 
Fenugreek mustard: Blend all the ingredients. 
Suquet sauce: Gently fry the chopped garlic with the onion, then add the almonds and tomato. When cooked, add the saffron, sweet pimentón and, finally, the parsley. To finish, add the fish stock and cook for 30 minutes over a medium flame. Blend and season with salt.


Chopped almonds with foie: Form an emulsion with the egg yolk and a little oil and lime juice. Dice the foie mi-cuit and add. Mix in the chopped almonds, parsley, coriander, Tabasco and dehydrated, ground Dublin Bay prawn shells.

TO SERVE: Warm the fig but without cooking the filling. Place on a bed of suquet sauce and add fenugreek mustard. On the other side of the plate, serve the Dublin Bay prawn, top with the monkfish foie and add the prickly pear juice.