15 g butter
1 medium onion; sliced
1 x 1 cm piece fresh root ginger; peeled and chopped
1 clove garlic; crushed
1/2 red pepper; chopped
175 g cauliflower florets
225 g monkfish; boned and cubed
1/4 teaspoon turmeric
150 ml milk
100 g skimmed milk soft cheese
fresh chives; chopped, to garnish
Yield: 2 servings
Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft. Add the pepper, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.