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:

1. Mix all spice mix ingredients together in a large bowl.
2. Toss the monkfish on all sides in the spice mix.
3. Add the vegetable oil to a hot pan.
4. Brown the fish on all sides.
5. Finish in the oven at 180°C for 3-4 minutes.
6. 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:

1. Add the olive oil to a hevy saucepan and gently cook the shallots and garlic for 2 minutes.
2. Add the carrots, season with salt and freshly ground white pepper and cook for 3 minutes.
3. Add the orange juice.
4. Cook very slowly for 20 minutes, or until the carrots are very tender.
5. Pulverise the mixture in a food processor.

  For the carrot and orange salad:

1. Toss some carrots, ginger and chervil in a large bowl.
2. Season and drizzle with olive oil.