Pan Fried Monkfish with Mussels and a Grain Mustard and Tarragon Sauce - James Martin Chef
Pan Fried Monkfish Medallions with Mussels and a Grain Mustard and Tarragon Sauce from top chef Michael Caines.
Ingredients
- 1 tablespoon curry powder
- Salt and freshly ground black pepper
- 600g monkfish tail, cut into 12 medallions
- Olive oil
- 60g unsalted butter
- Juice of 1 lemon
- 40g shallots, chopped
- 1 bay leaf
- A sprig of fresh thyme
- 50ml white wine
- 300g mussels, washed and cleaned
- A pinch of saffron
- 25ml double or whipping cream
- 500ml fish stock
- 1 teaspoon grain mustard
- Chopped fresh tarragon
More Like This
Pan-Fried Monkfish | Michael Caines Collection
michaelcaines.com
Pan-fried monkfish with mussels and a grain mustard tarragon sauce by Michael Caines MBE, Chef Patro
luxuryrestaurantguide.com
Monkfish with Thai Sauce - James Martin Chef
jamesmartinchef.co.uk
Pan Fried Monkfish with Mussels and Siberian Caviar - James Martin Chef
jamesmartinchef.co.uk
Monkfish with Bordelaise Sauce and Mushrooms - James Martin Chef
jamesmartinchef.co.uk
Monkfish and Mussels with Thai sauce - James Martin Chef
jamesmartinchef.co.uk
Pan Fried Monkfish | Nutrition for ME
nutritionforme.org
Monkfish with a ragout of Mussels – Attilus Kaviar S
attiluscaviar.lu