Monkfish with a ragout of Mussels
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 heat and cook gently, when ready remove...
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Cooking tools:
- Pan
- Stove
- Pot
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Paper towel
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 and pepper |
- Pinch of saffron | 1
- Butter | 50 grm
- Olive oil | 2 tbsp
- Royal Oscietra Caviar | 30 grm
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