Two Kinds of Monkfish with Curry

1. Divide the monkfish fillet into 5 times three portions, put the 10 best pieces back in the fridge. Cut the remainder into small pieces, approx. 2cm. Cut the whole shallots into fine pieces / slices and put half of them in a small saucepan and sauté with peanut oil. Add 600g of the peas and add vegetable stock. Let everything cook until the peas are relatively dry again and then let them cool down.
2. Pickled Fish, can be prepared the day before and stays in the refrigerator for a long time. Fry the small monkfish pieces in a pan. (Do not cook through.) Remove the fish from the pan and set aside on a plate. Fry the remaining shallots in the same pan, deglaze with 200ml water and cook until soft. Add the remaining 100g of peas, white balsamic vinegar, 2 teaspoons of curry powder, salt, pepper and everything reduce / simmer. Add the sugar relatively late and then season to taste. (The resulting marinade must be very strong and intense.) Prepare the jars and place a few peas on the bottom of the glass. Then distribute the small pieces of fish evenly on all glasses. Drizzle all pieces with the marinade until the fish is completely covered. Close the lid and put in the fridge.

Pea puree

1. Puree the peas that have been set aside with a and strain them through a fine sieve. Season with salt, pepper, a little sesame oil and curry. Fill into a small disposable piping bag or small freezer bag and set aside.

Snow peas salad

1. Finely dice half the chilli pepper, wash snow peas and cut into thin strips (widthways). Then mix both together, add some brown sesame oil, the mango chutney, lemon juice to taste, salt, pepper, ½ teaspoon curry powder and mix well. Then put aside.
2. Fill the steamer with smoking flour, place the insert in it and turn it on at the highest level. As soon as there is enough smoke and heat, add the 5 pieces of fish and let them smoke on the low setting for about 5-8 minutes (depending on the size of the pieces). Sear the other 5 pieces of fish in peanut oil and take them off the fire straight away (fish will cook well) Then add salt.
3. Use a little marzipan to fix the jar with the pickeld fish in the middle of the slate plate. Squirt some pea puree to the right and a teaspoon of the sugar peas salad on the left. Put the smoked fish on the puree and the fried fish on the salad. Decorate with two capuchin cress flowers and serve.