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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

When I started cooking, monkfish used to be available free of charge. Now it really is a 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 wonderfully simple and fresh.
Derry Clarke
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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