Spiced monkfish with carrot and orange purée and carrot and ginger salad

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Spiced monkfish with carrot and orange purée and carrot and ginger salad

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Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside of the fish and the white meat. Shredded carrot and ginger is wonderfully simple and fresh.

Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/

Derry Clarke

Ingredients

  • 4 x 160g monkfish portions, trimmed
  • 1 tablespoon vegetable oil
  • For the spice mix:
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • pinch of five spice powder
  • 1⁄4 red chilli, deseeded and diced
  • 1cm piece of root ginger, peeled and finely diced
  • 1 clove garlic, crushed
  • For the carrot and orange purée:
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 1 clove garlic, crushed
  • 4 large carrots, peeled and chopped
  • Salt and freshly ground white pepper
  • Juice of 2 oranges
  • For the carrot and ginger salad:
  • 2 large carrots, peeled and grated
  • 5cm piece of root ginger, peeled and grated
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon olive oil

Instructions

  1. For the spiced monkfish:
  2. Mix all the spice mix ingredients together in a large bowl.
  3. Toss the monkfish on all sides in the spice mix.
  4. Add the vegetable oil to a hot pan.
  5. Brown the fish on all sides.
  6. Finish in the oven at 180°C for 3–4 minutes.
  7. Remove and rest for a few minutes before serving.
  8. For the carrot and orange purée:
  9. Add the olive oil to a heavy saucepan and gently cook the shallots and garlic for 2 minutes.
  10. Add the carrots, season with salt and freshly ground white pepper and cook for 3 minutes.
  11. Add the orange juice.
  12. Cook very slowly for 20 minutes, or until the carrots are very tender.
  13. Pulverise the mixture in a food processor.
  14. For the carrot and ginger salad:
  15. Toss the carrots, ginger and chervil in a large bowl.
  16. Season and drizzle with olive oil.
  17. To serve:
  18. Take four plates, spread a circle of the carrot purée on each, place the fish on top of the purée and some of the carrot and ginger salad on top.
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