Pan Fried Monkfish with Mussels and Siberian Caviar
Daniel Galmiche's Pan Fried Monkfish with Mussels and Siberian Caviar. Monkfish is meaty and versatile. It is served with a lemon grass, lime, cream, chervil and ginger.
Ingredients
- 500g of monkfish on the bone
- 1⁄2 kilo of fresh mussels ( washed and cleaned with beards removed) 1 stick of lemon grass ( bruised and cut in half )
50 gr of fresh ginger ( finely chopped ) - 1 small red chilli
- 1 green lime
- 150 ml whipping cream
- 1 small bunch of chervil
- Salt and pepper
- 1 pinch of saffron
- 50 gr butter
- 2 tbsp. olive oil
- 30 gr Attilus Siberian caviar
Method
- Pat the Monkfish tail dry and season, add the oil and the 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 it warm.
- Add the mussels to the pan, increase the heat and stir well, add the lemon grass and the 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 Monkfish alongside, add the caviar to the sauce and coat over the Monkfish tail.
Ingredients
- 500g of monkfish on the bone
- 1⁄2 kilo of fresh mussels ( washed and cleaned with beards removed) 1 stick of lemon grass ( bruised and cut in half )
50 gr of fresh ginger ( finely chopped ) - 1 small red chilli
- 1 green lime
- 150 ml whipping cream
- 1 small bunch of chervil
- Salt and pepper
- 1 pinch of saffron
- 50 gr butter
- 2 tbsp. olive oil
- 30 gr Attilus Siberian caviar
Method
- Pat the Monkfish tail dry and season, add the oil and the 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 it warm.
- Add the mussels to the pan, increase the heat and stir well, add the lemon grass and the 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 Monkfish alongside, add the caviar to the sauce and coat over the Monkfish tail.
