Spiced Monkfish, Carrot & Orange Puree, Shredded Carrot & Ginger Salad

Monkfish
4 x 160g monkfish portions (trimmed)
1 tablespoon vegetable oil
Sea salt & cracked black pepper

For the Spice Mix
1 teaspoon cumin seeds (crushed)
1 teaspoon coriander seeds (crushed)
Pinch of 5 spice powder
¼ red chilli (deseeded & diced)
1 cm piece of root ginger (peeled & finely diced)
1 clove of garlic (crushed)

For the Carrot & Orange Purée
4 large carrots (peeled & chopped)
2 shallot (peeled & diced)
1 clove of garlic (peeled & crushed)
2 oranges (juiced)
2 tablespoons olive oil
Salt & freshly ground white pepper

For the Carrot & Ginger Salad
2 large carrots peeled & grated
1 X 5cm piece of ginger (peeled & grated)
1 tablespoon olive oil
1 tablespoon chopped fresh chervil
Salt & freshly ground white pepper

Method:

For the Spice Mix

Mix all ingredients together in a large bowl

For the Spiced Monkfish

Toss the monkfish on all sides in the spice mix

On a hot pan, add the vegetable oil

Brown the fish on all sides

Finish in the oven for 5 minutes

Remove & rest for a few minutes before serving

For the Carrot & Orange Purée

In a heavy sauce pot, add the olive oil & gently cook the shallots & garlic for 2 minutes

Add the carrots, season & cook for 3 minutes

Add the orange juice

Cook very slowly for 20 minutes or until very tender- strain & keep liquid

Liquidize the mixture in a food processor until smooth; add some of the liquid if the puree is too thick.

For the carrot & ginger salad

Toss the carrots, ginger& chervil in a large bowl

Season & drizzle with olive oil

Spoon the carrot puree on to warm serving plates. Place monkfish on top, add carrot & ginger salad on top of the monkfish.