Cauliflower Curry with Roasted Monkfish Medallions

For the cauliflower curry with fried monkfish medallions, sauté the diced onion in a saucepan over moderate heat in a little oil until translucent.

Add halved, seeded chili pepper. Add cumin, turmeric, mustard seeds, ginger, cardamom and garlic, sauté briefly, deglaze with vegetable soup and let simmer for 5 minutes just below boiling point.

Then add the coconut milk, simmer gently for a few minutes and then pour through a fine sieve. Add the butter in pieces and beat with a mixer. Season with salt and cardamom and keep warm.

Clean the cauliflower, cut out the stem end and divide into florets. Cut the florets into slices about 5 mm thick and fry in a frying pan over medium heat in the remaining oil until light brown on both sides, so that the cauliflower slices are cooked but still firm to the bite. Season with salt and pepper.

Lightly flatten the fish medallions, season with salt and pepper. In a frying pan, lightly sear in the oil over medium heat for 3 to 4 minutes on both sides.

For serving, whip the sauce until creamy. Spread a layer of sauce on preheated plates. Place the cauliflower on top, and arrange two medallions on top.

Serve with the remaining sauce. Garnish with a few basil leaves to taste and serve the cauliflower curry with roasted monkfish medallions.

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