To prepare the rice, rinse the rice twice under cold water. Place in a saucepan and add the water, salt and bring to the boil, reduce the heat and simmer with the lid on for about 12 to 15 minutes until cooked and fluffy.
When ready, remove the cardamom pods, combine the rice, lemon zest, coriander, salt and freshly ground on a bowl, mix well, cover with plastic wrap and place in a warmer.
For the skewers, combine the garlic and oil together in a small bowl.
To prepare the skewers, thread a cherry tomato, piece of monkfish and bay leaf onto the skewer and repeat again, completely all 4 skewers. Brush generously with the garlic oil and set aside.
To make the sauce, heat a saucepan with a little oil, add the shallots and sauté until softened and cooked. Add the butter and plain flour and cook, stirring for about 2 minutes, pour in the Avonmore Cooking Cream and keep stirring for a further 2 to 3 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper. Stir in the lemon zest and dill and set aside.
To cook the skewers, preheat a chargrill pan over a medium to high heat. Brush the skewers again with the garlic oil and chargrill for about 2 to 3 minutes before turning them over and cooking for about 2 minutes until cooked.
To serve, heat the lemon sauce, adding a little water if too thick, stirring all the time. Spoon the rice onto a serving platter, sprinkle the coconut flakes and some of the coriander sprigs over and arrange the chargrilled skewers on top. Pour some of the lemon sauce over the skewers and serve the rest in a small jug on the side. Sprinkle over the toasted flaked almonds, sprigs of coriander over and serve with lemon wedges.