Sea King pasta: conchiglioni in gorgonzola cream sauce with unagi-style glazed monkfish

Peel back the thick, inedible skin under the eyes of the monkfish head and remove the two cheeks.

Skin the tail with a knife, trim off dark red bloodline spots, and slip the knife along the backbone to take off the fillets in chunks; keep the tail bones.

In a small saucepan combine the sake and the second liquid; boil and simmer until some alcohol has evaporated.

Add the soy sauce and sugar and reduce to a sticky glaze; set aside.

Dice the onion and garlic; cut up the gorgonzola.

Saute the onion and garlic in olive oil until a little brown, not very brown.

Add the tomato paste and cook it down.

Add the heavy cream and gorgonzola, stir and bring to a simmer, then immersion blend smooth.

Add the juice and zest of the lemon for acidity; set the sauce aside.

Sear the monkfish in a little oil in two batches so the pan does not steam, for some color and crisp.

Add the glaze and return all the monkfish; simmer and bubble.

Scoop the fish into a sieve to drain, return the juices to the pan and reduce to a very sticky soy caramel; return the fish to coat.

Boil the monkfish tail in a pot of water into a light fish stock.

Cook the conchiglioni in the stock for the packet time minus two minutes, to al dente.

Move the pasta to a saucepan with some of the cheese sauce and cook until reduced.

Plate shell side up and place glazed monkfish chunks on top.

Finish with a splash of red wine vinegar, or better, balsamic vinegar.