- 1 monkfish tail, trimmed
- 2 tsp medium curry powder
- 2 tbsp ground cumin
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 banana shallots, chopped
- 4 cooked beetroot, peeled and diced
- ½ tsp garam masala
- ½ tsp black onion seeds
- pinch dried chilli flakes
- 2 tbsp red wine vinegar
- 2 tbsp caster sugar
- 200g/7oz quinoa
- 400ml/14fl oz chicken stock
- 1 lemon, zest and juice
- selection of soft herbs, such as chervil, parsley and coriander
- olive oil, to taste
- salad leaves
- For the monkfish tail, preheat the oven to 200C/180C Fan/Gas 6.
- Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil. Once hot add the monkfish tail and cook on all sides until golden-brown. Place in the oven for 6-8 minutes, then set aside to rest.
- For the beetroot, heat a sauté pan and add the oil. Once hot add the shallots and cook for 2-3 minutes. Add the beetroot and spices and cook for 2-3 minutes. Add the vinegar and sugar and cook for 5 minutes.
- For the quinoa, cook the quinoa in a saucepan using the chicken stock according to the packet instructions. Remove and allow to cool before adding the lemon juice and zest and chopped herbs. Dress with the olive oil.
- To serve, dot the quinoa and pickled beetroot around the plate. Cut the monkfish tail into pieces and place on top of the quinoa. Garnish with the salad leaves.