Instructions: The idea of this recipe is to serve the fish on a bed of colourful strips of vegetables: these should be al dente (that is cooked but still crisp to bite).

The best way to achieve this is to have ready a 2.5 Iitre saucepan three quarters full of simmering salted water.

Then while you are making the sauce for the fish drop the prepared vegetables into the boiling water bring back to the boil and then simmer for exactly 2 minutes: drain them in a colander and cover with a cloth to keep warm.

First then cut the monkfish into fine goujons (little strips about 4 cm long and 5 mm wide.

Season them with salt freshly milled pepper and a couple of pinches of cayenne.

Now heat the butter in a large frying pan and when it begins to foam add the pieces of monkfish tossing them gently around the pan.

When they all have a nice pale golden colour remove them from the pan and keep warm. Next add the fresh lime juice and zest and grated ginger to the pan and stir them around to distribute evenly and mix with the butter in the pan.

At this stage pop the prepared vegetables into the pan of boiling water (see above) and then return to the sauce.

Pour the cream into the lime juice mixture and mix well then continue to cook until it has reduced to a good sauce consistency.

Taste and season as required and return the fish to the sauce.

Melt a knob of butter in a pan and toss the drained strips of vegetable in it to give a nice glaze then arrange them on 4 warmed plates.

Spoon the fish on to each base of vegetables coat it with the sauce and serve immediately.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.