Method

1. Melt the butter in a frying pan over a medium heat.

2. Coat the monkfish in the chopped herbs. Add to pan and cook for three minutes, turn once and cook for a further three minutes.

3. For the purée, blend the carrots in a food processor until smooth.

4. Add the chicken stock and butter to the carrot purée and stir well.

5. Transfer this mixture into a saucepan and heat until all the stock has evaporated.

6. Serve the monkfish on a plate with the carrot purée.