Roasted tail and slow-cooked cheek of monkfish with crabcakes and cauliflower purée

Preparation method

1. Preheat a water bath to 60C/140F. Alternatively, if you don’t have a water bath, then fill a deep pan with water and gauge the temperature with a digital thermometer.

2. For the curried oil, heat the vegetable oil in a small pan over a low heat and add the curry powder, turmeric and cumin for 4-5 minutes, or until aromatic. Allow to cool slightly, then pass through a fine sieve or coffee filter into a bowl.

3. For the monkfish cheeks, remove any skin and membrane from the fish cheeks and discard. Season the monkfish cheeks with salt and freshly ground black pepper.

4. Place a tablespoon of the curried oil along with the olive oil into a vacuum pack bag or a re-sealable sandwich or freezer bag and add the monkfish cheeks.

5. Seal the bag and place into the water bath for 20 minutes, or until the cheeks are just tender. Remove from the water bath and set aside.

6. For the crabcakes, place the potatoes into a pan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain and return to the pan set over a low heat to steam off any excess moisture before passing the potatoes through a potato ricer. Set aside to cool.

7. In a bowl, mix together the crabmeat, coriander, chilli and a squeeze of lime juice. Season with salt and freshly ground black pepper, then mix in the mashed potato. Divide the mixture into four equal portions and shape into balls. Set aside until ready to fry.

8. For the cauliflower, place half the cauliflower florets into a pan with the butter and cook for a few minutes before adding the milk. Simmer for 6-8 minutes, or until the cauliflower is tender. Season with salt and freshly ground black pepper and transfer to a food processor. Blend until smooth, then return to the pan and reheat just before serving.

9. For the other half of the cauliflower, place the remaining florets into a pan with the remaining curried oil and gently simmer for 15 minutes, or until the cauliflower is just tender.

10. For the sauce, heat a drizzle of vegetable oil in a pan and gently fry the shallots, ginger, curry leaves, lemongrass and lime zest for 2-3 minutes, or until aromatic. Add the chicken stock and simmer until the volume of the liquid is reduced by half, then stir in the coconut milk and simmer until the mixture is thickened. Pass the sauce through a fine sieve and discard the solids. Just before serving, add the lethicin (if using) and froth up with a stick blender.

11. Preheat the oven to 180C/350F/Gas 4.

12. For the monkfish tail, remove any skin and membrane from the tails and discard. Heat a drizzle of vegetable oil in an ovenproof frying pan and fry the monkfish tails for 1-2 minutes on each side, or until golden-brown all over. Place into the oven and roast for a further 4-5 minutes, or until the fish is cooked through. Set aside to rest for five minutes before slicing each tail into two.

13. To cook the crabcakes, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).

14. Dust the crabcakes in the flour, dip into the beaten egg and roll in the panko breadcrumbs. Carefully lower the crabcakes into the hot oil with a slotted spoon and fry for 2-3 minutes on each side, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.

15. To serve, melt the butter in a pan until foaming and fry the spinach and spring onions until the spinach is wilted.

16. Place a spoonful of cauliflower purée on each plate. Slice the monkfish cheeks and arrange on top of the purée. Spoon the spinach and spring onion alongside, and top with the crabcake. Place a roasted monkfish tail alongside, then spoon over the sauce. Sprinkle the curried cauliflower florets around the plate and serve.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4