Derry Clarke monkfish; monkfish

Spiced monkfish with carrot and orange purée and carrot and ginger salad

LoadingAdd to My Cookbook

Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside of the fish and the white meat. Shredded carrot and ginger is wonderfully simple and fresh.

Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain

Derry Clarke

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes