Tempura of Monkfish with Apple and Chicory Salad and Chilli Mango Relish

• 600 g monkfish fillet, about 150 g each, trimmed
• 1 packet tempura batter

First, prepare the relish. Peel the mango and cut the flesh away from the stone. Whiz a quarter of it in a blender or food processor to a fine purée. Cut the rest into 5mm dice and tip into a bowl. Add the chilli, onion and mango purée and toss to mix. Set aside.

For the salad, separate the chicory leaves. Halve and core the apple, then slice thinly. Stack the apple slices and cut into