Pan-Fried Monkfish | Michael Caines Collection
Discover a flavorful mussels recipe with shallots, white wine, and creamy saffron sauce—perfect for seafood lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.michaelcaines.com.
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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