- 1 tbsp medium curry powder
- 1 tbsp paprika
- 1 x 150g/5½oz piece monkfish tail
- olive oil, for drizzling
- 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
- 75g/2¾oz cherries, stones removed
- 100ml/3½fl oz red wine
- ½ tsp chilli flakes
- 25g/1oz caster sugar
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- 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.
- 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.
- 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.
- 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.