- 3 cardamom pods, seeds only
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp chilli flakes
- 100g/3½oz monkfish fillet
- 1 tbsp olive oil
- 2 tbsp olive oil
- ¼ onion, chopped
- 1 clove garlic, crushed
- 85g/3oz broad beans, out of their shells, inner membranes removed
- salt and freshly ground black pepper
- 2 tbsp boiling water
- 3 tbsp double cream
- 100g/3½oz new potatoes, sliced
- 1 tsp turmeric
- 25g/1oz butter
- 1 sprig fresh dill
- Preheat the oven to 180C/350F/Gas 4.
- For the spicy crusted monkfish, grind the cardamom seeds, coriander, cumin and chilli together in a pestle and mortar. Transfer the spice mixture to a hot dry pan and toast for 2-3 minutes, shaking the pan frequently to prevent burning, until the spices are golden-brown and aromatic. Tip onto a plate and roll the monkfish in the spices, coating evenly.
- Heat the olive oil in an ovenproof frying pan, then fry the monkfish for 2-3 minutes on both sides, or until golden-brown. Transfer the pan to the oven and roast for a further five minutes, or until the fish is cooked through. Remove from the oven and leave to rest for five minutes before thickly slicing.
- For the broad bean purée, heat the oil in a frying pan and lightly fry the onion and garlic for 2-3 minutes, and then add the broad beans. Season with salt and freshly ground black pepper, then pour in the boiling water. Transfer the mixture to a food processor and blend until smooth, then return to the pan, stir in the cream and heat through.
- For the sautéed potatoes, parboil the new potato slices in boiling water seasoned with the ground turmeric for five minutes, then drain well. Melt the butter in a frying pan until frothing, then fry the potatoes for 5-6 minutes, or until tender and golden-brown.
- To serve, pile the sautéed potatoes onto a serving plate and top with the sliced monkfish. Drizzle the broad bean purée around the plate and garnish with the fresh dill.