Pan-fried monkfish with mussels and a grain mustard tarragon sauce by Michael Caines MBE, Chef Patron of Michelin-starred Lympstone Manor

Serves

2

Prep Time

30 mins

Cooking Time

20 mins

Ingredients

For the monkfish

• 1 tbsp curry powder
• salt and freshly ground black pepper
• 600g monkfish tail, cut into 12 medallions
• olive oil
• 60g unsalted butter
• juice of one lemon

For the mussels

• 40g shallots, chopped
• 1 bay leaf
• a sprig of fresh thyme
• 50ml white wine
• 400g mussels, washed and cleaned
• a pinch of saffron
• 25ml double or whipping cream
• 500ml fish stock
• 1 teaspoon grain mustard
• chopped fresh tarragon

Method

To make the fish

• Pre-heat the oven to 200℃
• Mix the curry powder and 1 teaspoon of salt together.
• Season the fish with the curry salt and a good twist of black pepper.
• Heat 1 tablespoon olive oil in a non-stick ovenproof frying pan, then add the fish and 20g of butter.
• Cook over a medium heat until the fish is golden brown, then turn it over and put the pan into the oven for approximately 3 minutes.
• Remove, squeeze over the lemon juice and set aside to rest.

To make the mussels

• Wash and clean the mussels.
• Melt 20g of butter in a large saucepan, then add the shallots and cook out until they are soft and transparent.
• Add the bay leaf, thyme and tarragon followed by the white wine and bring to the boil, then add cleaned mussels and cover with a lid.
• Once the mussels have opened, pour them into a colander over a bowl and leave to drain (discard any mussels that have not opened).
• Pour the cooking liquid back into the saucepan, add a pinch of saffron strands, the cream and the fish stock.
• Bring to the boil, then whisk in the remaining butter and simmer until reduced to a creamy consistency.
• Add a teaspoon of grain mustard, season with salt and pepper and finish with chopped tarragon.

To serve

• Briefly reheat the monkfish in the oven for a few minutes, then remove and transfer to your serving plates.
• Pour the cooked mussels over the top (in or out of the shell, as you wish) and spoon over the sauce.