Daniel Galmiche's Monkfish with a Ragout of Mussels, Ginger and Lemon Grass
Ingredients - 1 x 500g fillet of monkfish, skin and bone removed - ½ kilo of fresh mussels, washed and cleaned with beards removed - 1 stick of lemon grass,
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Cooking tools:
- Based pan
- Chef's knife
- Cutting board
- Kitchen scale
- Stove
- Spoon
- Warm pot
- Colander
- Kitchen towel
- Paring knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Microplane
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1 x 500g fillet of monkfish, skin and bone removed
- ½ kilo of fresh mussels, washed and cleaned with beards removed
- 1 stick of lemon grass, bruised and cut in half
- 50g of fresh ginger, finely chopped
- 1 small red chilli
- 1 green lime
- 150ml whipping cream
- 1 small bunch of chervil
- Salt
- pepper
- 1 pinch of saffron
- 50g butter
- 2 tbsp olive oil
- 30g Attilus caviar
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