Remove the monkfish from the fridge an hour before cooking. Pat dry. Combine the spices and tip onto a plate. Coat the monkfish in the spices. Set to one side. Pour the stock into a saucepan and heat until it just begins to simmer slowly.
Begin with sautéing the shallots in the butter and sunflower oil until soft and translucent. Next add the barley to the pan and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for a minute or so, until there is a slightly nutty aroma. Increase the temperature a little and add the white wine, stir and cook until it has evaporated.
Add a ladle of hot stock to the barley and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Halve way through the cooking process, add the finely chopped beetroot, stir.
Continue adding stock, a ladle at a time, for 25 - 30 minutes or until the grains are tender but still firm to the bite, without being crunchy (al dente). You may not need to add all the stock.
Once you’re satisfied with the doneness of the barley, stir in the creme fraiche and check the seasoning.
Combine the salad ingredients and add the oil, vinegar and season. Set to one side.