Spiced Monkfish with Carrot & Orange Puree, Carrot & Ginger Salad
When I started cooking, monkfish used to be available free of charge. Now it really is premium fish. 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 wonderully simple and fresh.
Ingredients for the monkfish:
4 x 160g monkfish portions (trimmed)
1 tablespoon vegetable oil
Ingredients for the spice mix:
1 teaspoon cumin seeds (crushed)
1 teaspoon coriander seeds (crushed)
pinch of five spice powder
¼ red chilli (deseeded and diced)
1cm piece of root giner (peeled and finely diced)
1 clove garlic (crushed)
For the spiced monkfish:
- Mix all spice mix ingredients together in a large bowl.
- Toss the monkfish on all sides in the spice mix.
- Add the vegetable oil to a hot pan.
- Brown the fish on all sides.
- Finish in the oven at 180°C for 3-4 minutes.
- Remove and rest for a few minutes before serving.
Ingredients for the carrot and orange purée:
2 tablespoons of olive oil
2 shallots (diced)
1 clove garlic (crushed)
4 large carrots (peeled & chopped)
salt & fresh ground white pepper
juice of 2 oranges
For the carrot and orange purée:
- Add the olive oil to a hevy saucepan and gently cook the shallots and garlic for 2 minutes.
- Add the carrots, season with salt and freshly ground white pepper and cook for 3 minutes.
- Add the orange juice.
- Cook very slowly for 20 minutes, or until the carrots are very tender.
- Pulverise the mixture in a food processor.
For the carrot and orange salad:
- Toss some carrots, ginger and chervil in a large bowl.
- Season and drizzle with olive oil.