Vadouvan-Spiced Monkfish with Bird's...Vadouvan-Spiced Monkfish with Bird's Eye Chili Velouté

Succulent monkfish medallions crusted in aromatic Vadouvan spice, served over a silky, fiery Bird's Eye chili and coconut velouté with charred leek hearts.

Ingredients

Cooking Instructions

1. 01

   Season the monkfish medallions generously with sea salt and the Vadouvan spice blend, pressing the spices firmly into the flesh. Set aside at room temperature for 15 minutes.

2. 02

   In a small saucepan, sauté the shallots, ginger, and minced Bird's Eye chilis in a touch of oil until translucent and fragrant. Pour in the coconut milk and simmer gently for 10 minutes to infuse the heat.

3. 03

   Strain the coconut infusion through a fine-mesh chinois into a clean pan. Bring to a simmer and whisk in the cold cubed butter one piece at a time to create a glossy, emulsified velouté. Season with lime juice and salt. Keep warm.

4. 04

   Heat a heavy-bottomed skillet over high heat with grapeseed oil. Sear the baby leeks until the outer layers are blackened and charred. Remove and slice the tender hearts into 2cm batons.

5. 05

   In the same skillet, sear the monkfish medallions for 3-4 minutes per side until a golden crust forms and the fish is just opaque in the center.

6. 06

   To plate, spoon a generous pool of the chili velouté onto the center of the plate. Arrange the monkfish medallions atop the sauce and garnish with the charred leek hearts.