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; pepper; Pinch of saffron - 1; Butter - 50 grm; Olive oil - 2 tbsp; CAVIALE ROYAL OSCIETRA - 30 grm

nl.attiluscaviar.be

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...

View full recipe on nl.attiluscaviar.be

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at nl.attiluscaviar.be.

Share this recipe:

Cooking tools:

Kitchen scale
Saute pan
Stove
Chef's knife
Cutting board
Spoon
Tongs
Paper towel
Pot

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
CAVIALE ROYAL OSCIETRA - 30 grm

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Monkfish with a ragout of Mussels – Attilus Kaviar S

Ingredients

Ready to cook this?

More Like This