Derry Clarke monkfish; monkfish

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

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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.

Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/

Derry Clarke

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