Pan-fried monkfish with mussels and a grain mustard tarragon sauce by Michael Caines MBE, Chef Patron of Michelin-starred Lympstone Manor
Cook at Home
After love there is only cuisineMichael Caines MBE
What better inspiration for a romantic meal or Valentine’s Day, the food of love… Mussels!
This is a great way to serve Monkfish; it’s a meaty fish that is able to take the curry spices. The roasted monkfish is served with mussels cooked in white wine and saffron with a grain mustard and tarragon sauce.
Skill level 3 (1 simple to 5 being complex and challenging)
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
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.
- 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.
Lympstone Manor, Courtlands Lane, Exmouth, Devon, EX8 3NZ
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