Monkfish with a ragout of Mussels
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...
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.attiluscaviar.co.uk.
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
- pepper
- Pinch of saffron 1
- Butter 50 grm
- Olive oil 2 tbsp
- Royal Oscietra Caviar 30 grm
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