Derry Clarke’s Spiced Monkfish, Carrot and Orange Purée, Shredded Carrot and Ginger Salad
Skill level
Preparation
15minutes
Cooking time
30minutes
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:
- Mix all spice mix ingredients together in a large bowl
- 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 and 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
To Serve:
- Spoon the carrot puree on to warm serving plates
- Place monkfish on top, add carrot & ginger salad on top of the monkfish
Recipe supplied by Derry Clarke.
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