Monkfish with a ragout of Mussels – Attilus Kaviar S
1. Pat the tail dry and season 2. Add the oil and butter to a heavy based pan and heat 3. Add the monkfish and quickly lightly brown all over then turndown the
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Cooking tools:
- Stove
- Heavy-based pan
- Paper towel
- Chef's knife
- Cutting board
- Spoon
- Pot
- Plate
- Pepper mill
Ingredients
- Fillet of Monkfish (skin and bone removed) - 500 grm
- Fresh Mussels (washed and cleaned with beards removed) - 0.5 kilo
- Lemon grass (bruised and cut in half) - 1 stick
- Fresh ginger (finely chopped) - 50 grm
- Small red chilli - 1
- Green lime - 1
- Whipping cream - 150 ml
- Small bunch of Chervil - 1
- Salt
- pepper
- Pinch of saffron - 1
- Butter - 50 grm
- Olive oil - 2 tbsp
- CAVIALE ROYAL OSCIETRA - 30 grm
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