Pan roasted gummy shark cutlet, figs, black garlic and mountain pepper

Recipe by: Luke McMenamay-Collins


  • 1 cutlet of gummy shark
  • 2 figs
  • 50ml white balsamic vinegar
  • 100g unsalted butter
  • 1 bunch of chives
  • 50g cracked mountain pepper
  • 1 shallot
  • 1 clove black garlic
  • sea salt
  • 100ml fish stock


Grind your mountain pepper, dice the shallot and mince the black garlic. Slice the figs and finely chop the chives. Set all aside but keep separate. In a non-stick pan over a medium heat add a little oil, sear the gummy to get good colour. Once lightly caramelised, remove from the pan to rest. Add to the pan the shallots and sauté until opaque. Add the black garlic and half the butter, just before the butter burns, deglaze with white balsamic. Add in the figs and fish sock. Cook down until you have a nice emulsified sauce. Place the gummy back into the sauce and cook until tender. Place the gummy in the centre of the plate, add your pepper and chives to the sauce and dress the shark. Be liberal with the sauce.