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Name: Roast Monkfish with Spiced Roasted Vegetables And Carrot Pur
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 40 g Coriander; (11/2oz); 200 g Carrots; (7oz); 200 ml Chicken stock; (6.6fl oz); 300 ml Carrot juice; (10fl oz); 200 g Parsnips; (7oz); olive oil; Butter; 1 ts Coriander seeds; 1 ts Cumin seeds; 750 g Monk fish tail; (1 3/4lb); 1 ts Mustard seeds; 1 tb Fresh ginger; 1 Clove garlic; chopped; Sea salt and pepper

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INGREDIENTS

40 g Coriander; (11/2oz)
200 g Carrots; (7oz)
200 ml Chicken stock; (6.6fl oz)
300 ml Carrot juice; (10fl oz)
200 g Parsnips; (7oz)
olive oil
Butter
1 ts Coriander seeds
1 ts Cumin seeds
750 g Monk fish tail; (1 3/4lb)
1 ts Mustard seeds
1 tb Fresh ginger
1 Clove garlic; chopped
Sea salt and pepper

Servings

INSTRUCTIONS

To make the sauce, toast the seeds a in hot dry pan and ground in a pestle and mortar. In a hot pan add a little olive oil and add the ginger, shallot and garlic and gently fry for about 2 minutes. Add 1/2 the toasted ground spices, stock and carrot jucie, bring to the boil and reduce by half. While reducing, slice the carrots and parsnips thickly in a mandolin and blanch in a pan of salted boiling water. Remove from the water and place into a bowl with the rest of the ground spices and season with salt and pepper. Place the vegetables into an ovenproof tray and drizzle the honey over the top. Add a few knobs of butter and roast in a preheated oven 200?C/400F/gas mark 6 for about 5 minutes. Skin and debone the monkfish and slice into thick slices, about 1cm thick. Season the fish pieces well and cook in a hot non stick pan for about 1 minute on either side. Bring the sauce back to the boil and strain through a sieve. Chop half the coriander and add to the sauce, season and leave to one side. Remove the vegetables from the oven and layer them in the middle of the plate with the pan fried monkfish. Top the pile with a few pieces of fresh coriander and serve the sauce around. Per serving: 364 Calories (kcal); 2g Total Fat; (4% calories from fat); 9g Protein; 81g Carbohydrate; 0mg Cholesterol; 1994mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roast Monkfish with Spiced Roasted Vegetables And Carrot Pur

40 g Coriander; (11/2oz)
200 g Carrots; (7oz)
200 ml Chicken stock; (6.6fl oz)
300 ml Carrot juice; (10fl oz)
200 g Parsnips; (7oz)
 olive oil
 Butter
1 ts Coriander seeds
1 ts Cumin seeds
750 g Monk fish tail; (1 3/4lb)
1 ts Mustard seeds
1 tb Fresh ginger
1 Clove garlic; chopped
 Sea salt and pepper

To make the sauce, toast the seeds a in hot dry pan and ground in a pestle  and mortar. In a hot pan add a little olive oil and add the ginger, shallot  and garlic and gently fry for about 2 minutes. Add 1/2 the toasted ground  spices, stock and carrot jucie, bring to the boil and reduce by half.    While reducing, slice the carrots and parsnips thickly in a mandolin and  blanch in a pan of salted boiling water. Remove from the water and place  into a bowl with the rest of the ground spices and season with salt and  pepper.    Place the vegetables into an ovenproof tray and drizzle the honey over the  top. Add a few knobs of butter and roast in a preheated oven  200?C/400F/gas mark 6 for about 5 minutes.    Skin and debone the monkfish and slice into thick slices, about 1cm thick.  Season the fish pieces well and cook in a hot non stick pan for about 1  minute on either side.    Bring the sauce back to the boil and strain through a sieve. Chop half the  coriander and add to the sauce, season and leave to one side.    Remove the vegetables from the oven and layer them in the middle of the  plate with the pan fried monkfish. Top the pile with a few pieces of fresh  coriander and serve the sauce around.        Per serving: 364 Calories (kcal); 2g Total Fat; (4% calories from fat); 9g  Protein; 81g Carbohydrate; 0mg Cholesterol; 1994mg Sodium Food Exchanges: 2  Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1244g)
Recipe Makes: 1 servings

Calories: 368
Calories from Fat: 359 (98%)

Amt Per Serving		% DV

	Total Fat 39.9g	53 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 3.5g
Cholesterol 30.5mg		9 %
Sodium 242.4mg		8 %
Potassium 102.6mg		3 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 2.3g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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