450g/1lb monkfish, skinned and boned
275ml/½ pint fish stock or dry white wine, or a mixture of both
4 courgettes, grated or shredded
2 ripe avocados, peeled and thinly sliced
juice of 1 lime
225g/8oz green seedless grapes
2 sticks celery, trimmed and finely sliced
4 tablespoons mayonnaise
4 tablespoons fromage frais or natural yoghurt
3-4 teaspoons sun-dried tomato purée
pinch cayenne pepper
celery leaves to garnish

Method:

1. Cut the monkfish into medallions and poach in the liquor for about 5 mins.
2. Transfer with a slotted spoon to a cool dish or plate and set aside, reserving 1 tablespoon of liquid for the sauce.
3. On a large oval or round serving plate make a border around the rim with the shredded courgettes then arrange the avocado slices inside, overlapping, and brush them lightly with lime juice.
4. In a bowl combine the grapes, celery, and monkfish.
5. Mix together the mayonnaise, fromage frais or yoghurt, tomato purée and cayenne pepper and add remaining lime juice.
6. Stir in 1 tablespoon of cooled cooking liquid to add flavour.
7. Stir the fish, grape and celery mixture into the sauce and heap into the centre of the salad. Garnish with celery leaves.

Note: Plump prawns may be used instead of monkfish. If uncooked, poach for 3 mins in approximately 6 tablespoons of stock or white wine.