Place the monkfish cheeks in a heatproof vacuum-sealed bag along with a dash of salt, and shortly before serving, cook for 3 minutes at 60 °C (140 °F). Remove the monkfish cheeks from the bag and grill on both sides. As the monkfish cheeks are cooking, add the sake to a pot and heat until it begins to boil so the alcohol evaporates. Add the soy sauce. Once the mixture reaches the boiling point again, remove from the heat and add some of the black garlic mayonnaise along with the carved monkfish cheeks. Place the pot back on the burner to heat the contents (without reaching the boiling point), ensuring that the monkfish cheeks are covered. Serve the warm monkfish cheeks in a deep platter, top with the sauce and decorate with a few dots of black garlic gel and the green garlic confit (grilled beforehand). Sprinkle the watercress stalks for a finishing touch.

Black garlic mayonnaise
Blend the garlic along with the milk and a dash of salt. Add all the oil and emulsify without moving the hand blender. Once it has emulsified, slowly raise the hand blender to mix and emulsify the other ingredients.

Black garlic gel
Blend all the ingredients, pass through a fine sieve and place in a squeeze bottle.

Green garlic confit
Wash the green garlic stalks and cut off the ends, leaving the bulbs. Cover in mild olive oil and cook on very low heat. Confit the green garlic until it is soft. Set aside until ready to serve.