Spiced monkfish with carrot and orange purée and carrot and ginger salad

Name: Spiced monkfish with carrot and orange purée and carrot and ginger salad
Prep time: 15
Cook time: 35
Yield: 4
Cuisine: Irish
Ingredients: 4 x 160g monkfish portions, trimmed; 1 tablespoon vegetable oil; For the spice mix:; 1 teaspoon cumin seeds, crushed; 1 teaspoon coriander seeds, crushed; pinch of five spice powder; 1⁄4 red chilli, deseeded and diced; 1cm piece of root ginger, peeled and finely diced; 1 clove garlic, crushed; For the carrot and orange purée:; 2 tablespoons olive oil; 2 shallots, diced; 1 clove garlic, crushed; 4 large carrots, peeled and chopped; Salt and freshly ground white pepper; Juice of 2 oranges; For the carrot and ginger salad:; 2 large carrots, peeled and grated; 5cm piece of root ginger, peeled and grated; 1 tablespoon chopped fresh chervil; 1 tablespoon olive oil

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Ingredients

4 x 160g monkfish portions, trimmed
1 tablespoon vegetable oil
For the spice mix:
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
pinch of five spice powder
1⁄4 red chilli, deseeded and diced
1cm piece of root ginger, peeled and finely diced
1 clove garlic, crushed
For the carrot and orange purée:
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, crushed
4 large carrots, peeled and chopped
Salt and freshly ground white pepper
Juice of 2 oranges
For the carrot and ginger salad:
2 large carrots, peeled and grated
5cm piece of root ginger, peeled and grated
1 tablespoon chopped fresh chervil
1 tablespoon olive oil

Instructions

For the spiced monkfish:
Mix all the spice mix ingredients together in a large bowl.
Toss the monkfish on all sides in the spice mix.
Add the vegetable oil to a hot pan.
Brown the fish on all sides.
Finish in the oven at 180°C for 3–4 minutes.
Remove and rest for a few minutes before serving.
For the carrot and orange purée:
Add the olive oil to a heavy saucepan and gently cook the shallots and garlic for 2 minutes.
Add the carrots, season with salt and freshly ground white pepper and cook for 3 minutes.
Add the orange juice.
Cook very slowly for 20 minutes, or until the carrots are very tender.
Pulverise the mixture in a food processor.
For the carrot and ginger salad:
Toss the carrots, ginger and chervil in a large bowl.
Season and drizzle with olive oil.
To serve:
Take four plates, spread a circle of the carrot purée on each, place the fish on top of the purée and some of the carrot and ginger salad on top.