Marinated monkfish

Ensure all skin and any sinew is removed from the monkfish tail, grate the beetroot and mix with the soy, sake, sugar. Encase the monkfish totally with the beetroot mix and allow to marinade for 8 hours turning and covering every 2 hours.

Mix the sugar, salt, vinegar, coriander seed and saffron together and bring to a boil, allow to cool. Peel and shape the carrot, cook until tender and remove from heat, place the carrot in the pickling mixture and allow to cool, let steep for as long as needed.

Once the monkfish has marinated, remove from the brine and brush off excess beetroot mix. Pat dry and roll tightly in cling film. Place back in the fridge.

Put the pickled carrot onto the plate and garnish with thin slices of radish and the herbs and flowers. Remove monkfish from the clingfilm and thinly slice with a very sharp knife and place beside the carrot. Serve.