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Spiced monkfish with sweet and sour cherries and crushed potato cake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the spiced monkfish, place the curry powder and paprika into a bowl and mix well. Dip the monkfish into the bowl to coat on all sides, shaking off any excess.

  3. Place the monkfish onto a baking tray and drizzle with oil. Transfer to the oven and bake for ten minutes, or until completely cooked through.

  4. Meanwhile, for the crushed potato cake, place the cooked potatoes into a bowl with the butter and lightly crush with a fork or potato masher. Add the dill, season, to taste, with salt and freshly ground black pepper and mix well to combine. Set aside and keep warm.

  5. For the sweet and sour cherries, place all the sweet and sour cherries ingredients into a pan and simmer until the sauce has thickened enough to coat the back of a spoon.

  6. To serve, lightly grease a chefs' ring on a serving plate and press the crushed potato into the ring. Remove the ring, top the potato cake with the monkfish and pour over the sweet and sour cherries.

Ingredients

For the spiced monkfish

  • 1 tbsp medium curry powder
  • 1 tbsp paprika
  • 1 x 150g/5½oz piece monkfish tail
  • olive oil, for drizzling

For the crushed potato cake

  • 150g/5½oz Anya potatoes (or other small potatoes), boiled until tender and drained
  • 25g/1oz unsalted butter, plus extra for greasing
  • 1 tsp chopped fresh dill
  • salt and freshly ground black pepper

For the sweet and sour cherries

  • 75g/2¾oz cherries, stones removed
  • 100ml/3½fl oz red wine
  • ½ tsp chilli flakes
  • 25g/1oz caster sugar
  • salt and freshly ground black pepper

Shopping List

Spiced monkfish with sweet and sour cherries and crushed potato cake

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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