Daniel Galmiche’s Monkfish with a Ragout of Mussels, Ginger and Lemon Grass

This impressive monkfish dish from Daniel Galmiche is packed with gorgeous flavours including ginger, chilli, lime, chervil and saffron!

Ingredients

  • 1 x 500g fillet of monkfish, skin and bone removed
  • ½ kilo of fresh mussels, washed and cleaned with beards removed
  • 1 stick of lemon grass, bruised and cut in half
  • 50g of fresh ginger, finely chopped
  • 1 small red chilli
  • 1 green lime
  • 150ml whipping cream
  • 1 small bunch of chervil
  • Salt and pepper
  • 1 pinch of saffron
  • 50g butter
  • 2 tbsp olive oil
  • 30g Attilus caviar

Method

Pat the monkfish tail dry and season.

Add the oil and butter to a heavy based pan and heat.

Add the monkfish and quickly lightly brown all over then turn down the heat and cook gently, when ready remove and keep warm.

Add the mussels to the pan, increase the heat and stir well.

Add the lemon grass and ginger and stir well.

Add the chilli and saffron and cook a little before adding the cream and cook until the mussels are open, then add the chopped chervil and a squeeze of lime.

When ready remove the mussels, reduce the sauce until it coats the back of a spoon.

To serve, place the mussels into a warm pot and the tail alongside. Add the caviar to the sauce and coat over the monkfish tail.

Ingredients

  • 1 x 500g fillet of monkfish, skin and bone removed
  • ½ kilo of fresh mussels, washed and cleaned with beards removed
  • 1 stick of lemon grass, bruised and cut in half
  • 50g of fresh ginger, finely chopped
  • 1 small red chilli
  • 1 green lime
  • 150ml whipping cream
  • 1 small bunch of chervil
  • Salt and pepper
  • 1 pinch of saffron
  • 50g butter
  • 2 tbsp olive oil
  • 30g Attilus caviar

Method

Pat the monkfish tail dry and season.

Add the oil and butter to a heavy based pan and heat.

Add the monkfish and quickly lightly brown all over then turn down the heat and cook gently, when ready remove and keep warm.

Add the mussels to the pan, increase the heat and stir well.

Add the lemon grass and ginger and stir well.

Add the chilli and saffron and cook a little before adding the cream and cook until the mussels are open, then add the chopped chervil and a squeeze of lime.

When ready remove the mussels, reduce the sauce until it coats the back of a spoon.

To serve, place the mussels into a warm pot and the tail alongside. Add the caviar to the sauce and coat over the monkfish tail.