Monkfish In Phyllo With Hot Curry Sauce - cooking recipe

Ingredients

14 oz monkfish fillet (or other firm white fish), 4 pieces of 3 oz each cut off, remainder cut into cubes
4 tbsp lime juice
9 oz red peppers, halved and deseeded
5 tbsp butter
1 None small apple, peeled, cored and diced
1 None shallot, peeled and diced
1 tbsp raisins, chopped
2 tbsp desiccated (or unsweetened shredded) coconut
1-2 tbsp hot curry powder (according to taste)
1/2 cup dry white wine
5 tbsp vermouth
3/4 cup + 2 tbsp chicken stock
3-4 tbsp freshly squeezed orange juice (according to taste)
1/3 cup heavy cream
2/3 cup half and half
None None Pinch of cayenne pepper
1 None egg white
1 None carrot (about 2 oz), peeled and finely diced
1/2 cup leeks, finely diced
1/4 cup celeriac, peeled and finely diced
4 sheets ready-made phyllo dough pastry
4 cups vegetable oil, for frying
2 tbsp olive oil
7 oz bean sprouts
1/2 cup cilantro, little reserved for garnish, remainder chopped
None None lime slices, for garnish

Preparation

Preparing the fish and the peppers: Season the 4 fish pieces with salt, drizzle with half the lime juice and set aside. Place the fish cubes in the freezer. Preheat the oven to 425\u00b0F. Grease a sheet pan and place the peppers on it skin-side up. Roast for 40 mins. Remove from the oven and cover with a damp dish towel until cool. Remove the skins and cut into thin strips.
Curry sauce: Melt 1 tbsp butter in a saucepan and saute the apple, shallot, raisins and coconut for 2 mins. Stir in the curry powder and fry for 1 min. Add the wine, vermouth and stock and simmer for 15 mins. Stir in the orange juice, heavy cream and half of the half and half and season with salt and black pepper. Gradually stir in the remaining butter until melted. Transfer to a blender and puree. Strain through a sieve back into the saucepan and keep warm.
Pastry: Remove the fish cubes from the freezer, drizzle with the remaining lime juice and season with salt and cayenne pepper. Transfer to a blender and puree. Stir in the egg white and remaining half and half. Strain through a sieve. Stir in the carrots, leeks and celeriac.
Lay the pastry sheets side by side on a work surface and spread a little of the fish puree in the centre of each. Lay the fish pieces on top and spread over the remaining fish puree. Wrap the pastry tightly around the fish.
Heat the oil in a deep fryer or saucepan and fry the fish parcels for 31/2 mins. Remove with a slotted spoon and allow to drain on paper towel.
Heat the olive oil in a frying pan and fry the peppers and bean sprouts until browned. Stir in the cilantro and season with salt, black pepper and a pinch of sugar.
Spread a little of the curry sauce on 4 plates and top with the vegetables, then the fish parcels. Garnish with cilantro and lime slices and serve with the remaining sauce.