Derry Clarke’s Spiced Monkfish, Carrot and Orange Purée, Shredded Carrot and Ginger Salad

Monkfish served on a carrot and orange purée with a ginger and carrot salad

Photo: L’Ecrivain

Novice Kitchenhand

Skill level

Preparation
15minutes

Cooking time
30minutes

Healthy

Ingredients

Serves 4

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 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. On a hot pan, add the vegetable oil, brown the fish on all sides.
  4. Finish in the oven for 5 minutes
  5. Remove & rest for a few minutes before serving

For the Carrot & Orange Purée:

  1. In a heavy sauce pot, add the olive oil & gently cook the shallots & garlic for 2 minutes
  2. Add the carrots, season & cook for 3 minutes
  3. Add the orange juice and cook very slowly for 20 minutes or until very tender- strain & keep liquid
  4. 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:

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

To Serve:

  1. Spoon the carrot puree on to warm serving plates
  2. Place monkfish on top, add carrot & ginger salad on top of the monkfish
Recipe supplied by Derry Clarke.

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