Vadouvan-Spiced Monkfish with Harissa-Carrot...Vadouvan-Spiced Monkfish with Harissa-Carrot Velouté

A sophisticated exploration of heat, featuring tender monkfish medallions crusted in French-Indian vadouvan, served atop a vibrant, spicy carrot puree and finished with a zesty chili-lime emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the Harissa-Carrot Velouté, sauté the shallots and sliced carrots in 25g of butter until softened. Add the harissa paste and cook for 1 minute. Add just enough water to cover, simmer until tender, then blend with heavy cream until silky smooth. Pass through a chinois.

2. 02

   Season the monkfish fillets with salt, then dredge thoroughly in the vadouvan spice blend, pressing firmly to create a crust.

3. 03

   Heat a cast-iron pan over medium-high heat with a splash of neutral oil. Sear the monkfish for 3-4 minutes on each side until the crust is aromatic and the fish is translucent in the center. Baste with the remaining butter during the last minute.

4. 04

   For the Chili-Lime Emulsion, whisk the lime juice, minced bird's eye chili, and soy lecithin together. Use an immersion blender at the surface to create a light, stable spicy foam.

5. 05

   To plate, spoon a generous pool of the Harissa-Carrot Velouté onto a warmed plate. Carve the monkfish into medallions and place atop the puree. Garnish with the chili-lime foam and micro-herbs.