Ingredients

• 1 monkfish tail
• trimmed
• 2 tsp medium curry powder
• 2 tbsp ground cumin
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 banana shallots
• chopped
• 4 cooked beetroot
• peeled and diced
• ½ tsp garam masala
• ½ tsp black onion seeds
• pinch dried chilli flakes
• 2 tbsp red wine vinegar
• 2 tbsp caster sugar
• 200g/7oz quinoa
• 400ml/14fl oz chicken stock
• 1 lemon
• zest and juice
• selection of soft herbs
• such as chervil
• parsley and coriander
• olive oil
• to taste
• salad leaves

Directions

• For the monkfish tail
• preheat the oven to 200C/180C Fan/Gas 6.
• Season the monkfish with the curry powder
• cumin
• salt and pepper. Heat a large frying pan and add the oil. Once hot add the monkfish tail and cook on all sides until golden-brown. Place in the oven for 6-8 minutes
• then set aside to rest.
• For the beetroot
• heat a sauté pan and add the oil. Once hot add the shallots and cook for 2-3 minutes. Add the beetroot and spices and cook for 2-3 minutes. Add the vinegar and sugar and cook for 5 minutes.
• For the quinoa
• cook the quinoa in a saucepan using the chicken stock according to the packet instructions. Remove and allow to cool before adding the lemon juice and zest and chopped herbs. Dress with the olive oil.
• To serve
• dot the quinoa and pickled beetroot around the plate. Cut the monkfish tail into pieces and place on top of the quinoa. Garnish with the salad leaves.