Monkfish on Asian Vegetables, Butternut Squash Coconut Curry Soup with Prawns

Cut the vegetables into fine strips and fry them in a pan with a little oil for about 7-10 minutes. Season to taste with salt, pepper and African curry. The vegetables should not be overcooked, but should stay crispy. Cut the monkfish fillet into beautiful medallions and fry in a pan with a little clarified butter. Important, the monkfish should remain glassy inside. Now arrange the vegetables like a nest on a plate, season the monkfish with a little salt, rosemary and pepper after roasting. A halite salt mixture, herbal king salt, is also ideal for seasoning. Now place the monkfish on the vegetable nest and refine it with a little lemon and olive oil.

Put the water in a saucepan. Peel and cut the pumpkin, add to the saucepan and cook for about 10-15 minutes. In addition, stir in the granulated broth. Now puree the cooked pumpkin with a magic wand and let it continue to cook. Now add the coconut milk and cream. Season to taste with salt, pepper and plenty of curry. Cut out the lemongrass lengthways and cut approx. 4 cm long strips and let them steep in the soup. Finally refine with coconut syrup. Now fry the giant prawns in the pan until they are crispy. Serve the prawns on a wood or lemongrass skewer.

As a tip in advance, you should prepare the pumpkin soup first, so that you only have to prepare the fish in the evening and simply heat the soup again. So both dishes can be served at the same time.