Monkfish, Mussel and Leek Recipe
In this light seafood dish, Joe Laker pairs steamed monkfish with crispy leeks, buttery mussels and a flavourful mussel velouté with a base of celeriac and white wine.
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.greatbritishchefs.com.
Cooking tools:
- Bamboo steamer
- Blender
- Deep-fry thermometer
- Fine-mesh sieve
- Slotted spoon
- Pan
- Saucepan
- Stove
- Freezer
- Airtight container
- Chef's knife
- Cutting board
- Paper towel
- Plastic wrap
- Spoon
- Plate
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
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