|10||g||Coriander Seeds Crushed|
|20||g||Bombay Spice Mix|
|0.5||ea||Red Chili Pepper|
RECIPE COLLECTION BY RICHIE WILSON
Monkfish Fillet Roast in Crème Fraiche. Accompanied by Bombay Spiced Potatoes with Tomato, Coriander and Lime Salsa.
For the Monkfish
Begin by preparing the Monkfish, cut the fish into medallions, about 40g each and you will allow 4 medallions per person. Coat all the monkfish in the crème fraiche and lay out on an oven tray. Now season the fish with a little salt and pepper along with the crushed coriander seeds. Bake in a pre heated oven at 180 degrees for about 12 minutes or until the fish is soft to the touch.
For the Potatoes
To prepare the potatoes cut them into small coin shape rounds and steam or boil unitl almost cooked through. Remove from the heat and allow to cool. In a large heavy based pan add a little oil and place over a medium heat. Add the spice mix to the pan and stir continuously for about 2 minutes, so the spice begins to cook. Now add the sliced Spanish onion and sauté gently until they are soft all the way through. Remove the onions from the pan and set to one side. Return the pan to the heat and turn the heat up full. Add a little more oil to the pan and place in the sliced potatoes, tossing them in the oil all the while for about 2 minutes, now return the onions to pan and continue tossing the pan until the potatoes and onions have been completely mixed and are hot through.
For the French Beans
Simply boil in a little salted water for 2 minutes and remove for serving.
For the Salsa
Remove the seeds from the tomatoes and chop into small cubes. Finely dice the shallot and add to the tomatoes along with the finely diced chili, lime juice, chopped coriander and olive oil. Check the taste but it will need a little salt.
Run a thick line of potatoes across the plate. Place a few of the French beans cris-cross across the top of the potatoes. Place for of the medallions of Monkfish on top and spoon a little of the salsa over and around. Garnish with a little fresh coriander.