Monkfish, Mussel and Leek Recipe - Great British Chefs

Ingredients

• 600g of monkfish loin, cut into 8 portions
• 150g of leek tops, thinly sliced
• 150g of vegetable oil
• 1 leek, thinly sliced
• 1 garlic clove, chopped
• 1/8 celeriac, roughly chopped
• 125g of white wine
• 500g of mussel stock
• 100g of cream
• 2 leeks, outside layers online, the leek hearts are used below for the sautée
• vegetable oil, for deep-frying
• 500g of mussels
• 250g of water
• 2 leeks, inner hearts only, outer layers are used for crispy leeks above, diced
• 1 dash of white wine
• butter
• salt