Roast Monkfish with Pea Puree
1 Monk-tail skinned weighing 400g (14oz)
1 clove garlic, peeled & sliced
½ - 1 fresh red chili seeded and diced
1 tblsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp sugar
½ lemon juiced
For pea puree:
140g (5oz) frozen peas
350ml (12floz) veg stock
1 clove garlic, crushed
1 tblsp single cream
Salt & black pepper
Preheat oven to 200C (400F, gas 6) (Aga top right oven)
Prepare the Monkfish removing the outer membrane & place in baking tray.
Combine the garlic, chili, spices, sugar, lemon juice & oil and stir to make a paste.
Spread the paste evenly over the fish then roast in the oven for 10 minutes or until cooked.
Meanwhile, put the peas into a pan with the stock & crushed garlic and bring to the boil & simmer uncovered for 5mins. Drain into a measuring jug retaining the stock. Blend the peas with the cream and 150ml (5 fl oz ) of the stock to make a textured puree. Season & keep warm. Divide the puree between two plates and place the monkfish on top.