Pan Fried Monkfish with Mussels and Siberian Caviar
Daniel Galmiche's Pan Fried Monkfish with Mussels and Siberian Caviar. It is served with a lemon grass, lime, cream, chervil and ginger.
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Ingredients
- 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
- pepper
- 1 pinch of saffron
- 50 gr butter
- 2 tbsp. olive oil
- 30 gr Attilus Siberian caviar
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