Monkfish with a ragout of Mussels

Name: Monkfish with a ragout of Mussels
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; Royal Oscietra Caviar 30 grm

de.attiluscaviar.co.uk

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 heat and cook gently, when ready remove...

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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
Royal Oscietra Caviar 30 grm

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Monkfish with a ragout of Mussels

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