Monkfish with a ragout of Mussels – Attilus Kaviar S

Name: Monkfish with a ragout of Mussels – Attilus Kaviar S
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; CAVIAR OSCIÈTRE ROYAL - 30 grm

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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

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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
CAVIAR OSCIÈTRE ROYAL - 30 grm

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