1 whole monkfish tail, fillets removed from the bone and diced
To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve.
Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm.
To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl.
Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning.
To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well.
To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up.
To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning.
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