Pan Fried Monkfish with Mussels and a Grain Mustard and Tarragon Sauce
Pan Fried Monkfish Medallions with Mussels and a Grain Mustard and Tarragon Sauce from top chef Michael Caines.
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Ingredients
- 1 tablespoon curry powder
- Salt
- 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
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