carrot purée

Dress the carrots in the melted butter and add to a roasting tray in a single layer.
Season with salt and dress with the thyme sprigs.
Roast at 180c for 1 hour until well coloured and concentrated in size.
Once roasted remove the thyme, then transfer the roasted carrots to a large sauté pan along with the black garlic, carrot juice and double cream.
Once roasted remove the thyme, then transfer the roasted carrots to a large sauté pan along with the black garlic, carrot juice and double cream.
Then cover with the milk and bring back to the boil. once hot blend to a smooth puree in the Vitamix.
Season to taste using salt and chardonnay vinegar; then pass through a fine chinois.

poached sand carrots

Add the carrots to a vac pack bag along with the remaining ingredients. Seal on full pressure then poach at 87oc for 8 hours until soft.
Strain the carrots and portion to desired size. Reserve the cooking liquor and reduce to a syrup consistency. Use to glaze and heat the carrot in during service.

vadouvan sauce

Melt the 100g of the butter in a pan over a medium heat, add the shallots, season and begin to sweat without colour for 4-5 minutes.
Then add the sliced garlic, continue to cook over a medium heat for 3-4 minutes, Do not allow the pan to get too hot otherwise the shallots will begin to fry.
Cover with the Noilly Prat and cook until almost completely reduced.
Next add the fish stock & reduce by half.
Finally add the cream, bring to the boil and allow to simmer for 5 minutes.
Remove from the heat and allow to cool slightly before passing the sauce through a fine chinois.
Ensure you squeeze all the liquid from the shallots to not waste any sauce.
Ensure you squeeze all the liquid from the shallots to not waste any sauce.
Cover the sauce and allow to infuse for 30 minutes, then transfer to the Vitamix and blend until smooth. Pass through a chinois once again and freshen the sauce with the citrus juices and season to taste.

pickled red onions

Begin by making the pickling liquor. Mix the sugar, water, beetroot juice, salt and vinegar together.
Add the spices into a hot pan and toast for 1 minute, ensure you keep the spices moving to avoid burning, then add the liquids and bring to the boil. Allow to infuse for 24 hours before straining.
For the onions, cut them in half (keeping the root intact). Then add cut side down into cast iron pans and allow to completely blacken. Use additional pans to weigh the onions down whilst cooking.
Divide the onions between vac pack bags along with generous sprigs of lemon thyme and the strained pickle liquor. Vac the bags on full pressure then steam the onions @ 100oC for 5 minutes.
Chill the onions and store in the pickle for 24 hours minimum. when needed separate the onions into individual layers and portion as required. Strain the remaining pickling liquor into a small pan. The onions will be heated in the pickle during service.

assembly

Begin by roasting the monkfish in a non-stick pan with a light amount of oil.
Once coloured add the butter, cook to a brown butter and use to baste the monkfish until cooked through. Allow to rest for 5-10 minutes before carving into 2 halves.
To plate arrange the glazed carrots on the left-hand side of the plate and top with several slices of pickled red onion. Then fill in the gaps with dots of the roasted carrot puree. Finally top with crispy curry leaf and a dusting of burnt onion ash.
Place the carved monkfish onto the right-hand side of the plate.
Warm through the vadouvan sauce and split with a small amount of pumpkin seed oil.
Transfer to a sauce jug to be poured tableside.