Monkfish fillet with coconut vanilla sauce and mango relish

Ingredients for 4 servings:

• 1 mango(s), ripe
• 2 carrots
• 2 onions, red
• 2 tsp sesame oil
• 100 ml dry white wine
• 2 tbsp white wine vinegar
• 50 g honey (orange blossom honey)
• ½ tsp salt
• ½ tsp cayenne pepper
• 200 ml fish stock
• 250 ml coconut milk
• 1 vanilla pod(s)
• 2 tbsp, streaky sauce thickener, light
• ¼ tsp salt
• 1 pinch of cayenne pepper
• 4 pieces of monkfish fillet(s), each 150g
• 1 tsp lemon pepper
• 1 tbsp spice mix (fried fish seasoning) or spice according to your taste
• 2 garlic cloves, peeled and halved
• 2 tbsp flour
• 1 egg(s)
• 50 g breadcrumbs
• 20 g desiccated coconut
• 1 tbsp clarified butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a fine dish for a special day

For the relish, peel the mango, carrots, and onions. Cut the mango into wedges and the rest into fine cubes. Sauté everything together in sesame oil. Add the white wine, vinegar, honey, salt, cayenne pepper, and 80ml water, bring to a boil, and simmer gently for about 30 minutes, then let cool. For the sauce, bring the stock and coconut milk to a boil. Add the scraped vanilla seeds and let stand for 10 minutes. Thicken with a sauce thickener, if desired. Season with salt and cayenne pepper. Rinse the monkfish fillets in cold water, pat dry, and season with fried fish seasoning and lemon pepper. Then coat in flour, egg, and the breadcrumbs and desiccated coconut mixture, and fry in clarified butter over low heat. Fry the garlic cloves and the scraped vanilla pod in the fat, taking care not to brown the garlic. This takes about 10 minutes. The fish should still be translucent on the inside. Serve the fish with the mango relish, coconut vanilla sauce, and wild rice, if desired. The sauce and relish can be prepared a day in advance.