I was looking for a more efficient method of roasting monkfish. Sometimes we get large monkfish tails, sometimes small, and sometimes we get a mixed bag. With our recent mixed bag of monkfish we opted to create a terrine of monkfish, held together with the help of transglutaminase. We cleaned up the various sized monkfish tails and bound them together in a terrine mold. Once the tails were linked, we sliced the terrine and were exposed to a monkfish mosaic. We were then able to sear the slices on our griddle and get a uniform cooking and crust on our previously mismatched monkfish tails. We paired the mosaic with grape-chipotle sauce, braised black cabbage, preserved morel mushrooms, grated chorizo and marjoram.