Petals from 1 large red rose
2 tablespoons crystal sea salt
600g monkfish fillet
2 tablespoons olive oil
10g clarified butter or ghee, melted
At least one day in advance: Place the petals and salt on a platter and rub together until the petals are well mashed. The petals will break up and colour the salt crystals. To create a chunky texture don't overwork the mixture, and whatever you do don't be tempted to place it in a blender, as you will end up with a purée. Store in a jar and allow the flavours to infuse.
On the day: Cut the monkfish into 12 chunky pieces.
Lightly oil the fish and sauté in a hot pan for 2-3 minutes per piece, until golden brown. Top with a generous pinch of the rose petal salt. This dish can be accompanied by a fluffy rice pilaf and a tomato and sumac salad.