| Prepare the marmalade. Peel and dice the fruit and the palm hearts. Fry them in the butter, add the coconut milk, the crème fraiche and the curry powder. Cook for 15 minutes on a low heat. Meanwhile, brown the monkfish, without any fat, in a non-stick frying pan. When brown, lay it in an ovenproof dish, sprinkle the mixed spices and 1 teaspoon of grated fresh ginger. Bake for 12 to 15 minutes on hot (440 F). Keep in a warm oven. Deglaze the dish with the Sauternes wine and thicken the sauce by thoroughly whisking in the butter, cut into pieces. Cut the monkfish into steak slices. Lay on individual plates, coat with the spicy sauce and spoon the fruit marmalade on the side. | Ingredients:
3 1/2 lbs monkfish (tail end) 1 tsp paprika 1 tbsp curry powder 1 fresh ginger root 1 cup Sauternes wine 4 tbsp butter For the fruit marmalade:
Wine:
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