Redfish with carrot purée

The redfish is a delectable fish with firm flesh. Instead of the classic mashed potato we have paired it here with a purée of roasted carrot which is distinctive but not so conspicuous as to overwhelm the fantastic taste of the fish. Don't forget that fish should always be fried skin down first otherwise it will curl and dry out.

  • Time of preparation:
    35 minutes
  • The fish should be left in the fridge overnight to defrost.


Number of servings

  • 2 portions monkfish
  • 1 tablespoon olive oil
  • 150 g potato
  • 70 g carrot
  • 50 g butter
  • 300 mg whipping cream
  • 2 tablespoons olive oil


  • Prepare the redfish - this should have been left to defrost in the fridge for a day beforehand. Pat it dry with a kitchen towel and sprinkle with salt.

  • Peel and chop the potatoes, then cook them in salted water.

    You might choose to cook the potatoes in stock. This gives them a little extra something when you want to push the boat out.

  • Peel the carrots and chop them into batons. Place these on a baking tray and drizzle with olive oil. Bake them in a pre-heated oven at 200°C for around 25 minutes.

  • Heat a frying pan over a medium heat, add the oil, and lightly press down the fish into the pan skin side down. Fry until the skin turns a crisp golden brown.

  • Once the fish is almost done, turn it over for a moment to sear the underside.

  • Reduce the cream to half the original volume, take off the heat, and melt in the butter.

  • Beat the potatoes and carrots together with the cream into a smooth puree.

  • Scoop up the puree with a soup spoon and, in one swift movement, drag it across the plate as if you were brushing oil on a canvas. Place the redfish across this smear of puree skin side up.

Enjoy your meal!