Pan-Fried Monkfish | Michael Caines Collection

Name: Pan-Fried Monkfish | Michael Caines Collection
Ingredients: 1 tablespoon curry powder; Salt and freshly ground black pepper; 600g monkfish tail, cut into 12 medallions; Olive Oil; 60 g unsalted butter; Juice of one lemon; 40g shallots, chopped; 1 bay leaf; a sprig of fresh thyme; 50ml white wine; 400g mussels, washed and cleaned; a pinch of saffron; 25ml double or whipping cream; 500ml fish stock; 1 teaspoon grain mustard; chopped fresh tarragon

www.michaelcaines.com

Discover a flavorful mussels recipe with shallots, white wine, and creamy saffron sauce—perfect for seafood lovers!

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Ingredients

1 tablespoon curry powder
Salt and freshly ground black pepper
600g monkfish tail, cut into 12 medallions
Olive Oil
60 g unsalted butter
Juice of one lemon
40g shallots, chopped
1 bay leaf
a sprig of fresh thyme
50ml white wine
400g 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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