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1. Marinade the monkfish tail in the harissa paste and leave for 30 minutes to infuse.
2. Cook potatoes in gentle boiling salted water until tender, drain and leave to steam for 2-3 minutes before mashing and then adding in the chestnuts, cream, butter and season to taste. Return to a medium heat and gently combine till all the butter has melted and a creamy consistency reached. Finish with the chopped herbs.
3. Place the whole leek on a char-grill on a high heat and turn until blackened all over. Remove and leave to cool slightly before removing the charred outer to reveal a soft leek center. Cut into 1 inch size pieces.
4. Roast the monkfish at 190°C until cooked through. The flesh should feel firm to the touch. Remove from the oven and rest for 3-4 minutes basting with any juices from the tray over the fish.
5. Place the chestnut & potato mash in the center on the serving plate. Top the mash with the leeks but have them towards the sides so not fully covered up by the fish. Place the monk on top of the mash add the monk and finish the plate with the caramelized lime and fresh herbs.
