Pan Fried Monkfish with Mussels and Siberian Caviar - James Martin Chef

Ingredients

• 500g of monkfish on the bone
• 1⁄2 kilo of fresh mussels ( washed and cleaned with beards removed) 1 stick of lemon grass ( bruised and cut in half ) 50 gr of fresh ginger ( finely chopped )
• 1 small red chilli
• 1 green lime
• 150 ml whipping cream
• 1 small bunch of chervil
• Salt and pepper
• 1 pinch of saffron
• 50 gr butter
• 2 tbsp. olive oil
• 30 gr Attilus Siberian caviar
• To serve place the mussels into a warm pot and the Monkfish alongside, add the caviar to the sauce and coat over the Monkfish tail.