Pan roasted monkfish with coconut, bell pepper and chilli sauce, parsnip crisps

Photograph: Harry Weir

Photograph: Harry Weir

Sat, May 7, 2016, 04:00

   
  • Serves: 6
  • Cooking Time: 25 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 6
  • 6 x 225g pieces boneless trimmed monkfish tail
  • 20ml vegetable oil
  • 3 knobs butter
  • Fine sea salt and ground white pepper
  • Juice of 1 lemon
  • Fresh dill, to garnish
  • For the sauce:
  • 25ml vegetable oil
  • 1 red bell pepper, chopped
  • 2 small white onions, roughly chopped
  • 1 green bell pepper, chopped
  • 1 small red chilli
  • 1 peeled celery stalk
  • 1 clove garlic, crushed
  • 1 fresh lemongrass stalk, pounded to crush slightly
  • 2 tsp paprika
  • Juice of 1 lime
  • 2 x 400g tins coconut milk
  • Salt and pepper to taste
  • 100g fresh coriander
  • Parsnip crisps:
  • 500ml vegetable oil
  • 3 parsnips, peeled
  • 3 tsp coconut sugar
  • 1tsp chilli powder
  • Serves 6
  • 6 x 225g pieces boneless trimmed monkfish tail
  • 20ml vegetable oil
  • 3 knobs butter
  • Fine sea salt and ground white pepper
  • Juice of 1 lemon
  • Fresh dill, to garnish
  • For the sauce:
  • 25ml vegetable oil
  • 1 red bell pepper, chopped
  • 2 small white onions, roughly chopped
  • 1 green bell pepper, chopped
  • 1 small red chilli
  • 1 peeled celery stalk
  • 1 clove garlic, crushed
  • 1 fresh lemongrass stalk, pounded to crush slightly
  • 2 tsp paprika
  • Juice of 1 lime
  • 2 x 400g tins coconut milk
  • Salt and pepper to taste
  • 100g fresh coriander
  • Parsnip crisps:
  • 500ml vegetable oil
  • 3 parsnips, peeled
  • 3 tsp coconut sugar
  • 1tsp chilli powder

Method

For the sauce: Heat a heavy-based non-stick pot. Add the oil then the peppers, onion, chilli, celery and garlic. Season and sweat the mixture gently without it colouring. Add the lemongrass stalk and continue to cook gently for two minutes.

Add the paprika and mix well. Add the lime juice and coconut milk. Bring to the boil then simmer until reduced by half.

Remove the lemongrass and add the fresh coriander. Blend with a hand blender or food processor. Adjust the seasoning, set aside and keep it warm.

For the parsnips: Heat the oil to 140 degrees Celsius. Using a vegetable peeler shave each parsnip down to the inner core. Reserve the core for mash or soup. Sprinkle the peeled parsnips with the coconut sugar and chilli. Leave for four minutes. In batches fry for 30-40 seconds in the hot oil. Drain onto kitchen paper, finish with a sprinkle of salt.

For the monkfish: Heat a cast iron pan. Add the oil. Season each piece of fish all over with fine sea salt and ground white pepper. When the oil is smoking slightly add the monkfish and sear until golden in colour all over. Now add the lemon juice and butter.

Using a small spoon, baste the monkfish pieces with the lemon butter. Place the monkfish onto a tray and place in a pre-heated oven at 180 degrees/gas 4 for four minutes. Remove the fish and set it aside to rest for two minutes, then slice it thinly.

To serve, spoon the sauce onto the plate, top with the sliced monkfish and divide the parsnips chips between each plate. Garnish with sprigs of fresh dill.