Pan roasted monkfish tournedos
Season the monkfish tournedos with salt and pepper. Heat a non-stick pan with olive oil and pan roast the monkfish for 1 minute each side. Place the monkfish on a baking tray and bake at 180C for 5-7 minutes.
In a pan, melt half the butter and gently cook the chopped shallots. Add the beetroot and wet with the vodka and the lemon juice and cook for 10 minutes on low heat. Add some water if required. Pass the beetroot in a blender and puree until soup-like. Add the yogurt and set aside.
Make the chutney by mixing the diced green tomato, sugar, coriander, lime zest and juice.
Cut the Romanesco in little florets. Blanch in salted boiling water for 4 minutes. Drain and pass in a pan with melted butter and garlic, sautéed for 1 minute, and serve.