Monkfish with a Curried Mussel Broth

Ingredients

Monkfish fillet

Mussels

10g curry powder

2 bay leaves

3 sprigs of thyme

300ml white wine

50g celery

50g carrots

50g leeks

2 cloves of garlic

100ml double cream

20g fresh coriander

salt

pepper

safron

Directions

Pat monkfish dry and rub with curry powder and salt to draw out moisture, leave to sit for 5-10mins

Add thyme, bay leaves and mussels to a hot lidded pan, then pour in white wine, immediately cover and begin shaking back and forth over flame to help mussels cook evenly.

After 30 seconds drain mussels, retaining the mussel broth, then shell them. Add celery, carrots, leeks, safron, curry powder, garlic and thyme to hot pan and then strain in the mussel broth.

Allow to reduce a bit, then add shelled mussels and bring up to a boil. Add double cream and coriander, lower heat and mix then leave to further reduce.

Heat frying pan with good olive oil and sear monkfish, flip and baste with butter and once good colour is achieved add to a pre-heated 200c/gas mark 6 oven until internal temp reaches 50-55c.

Once temperature is reached, remove from oven and lightly wrap with foil, then let rest for 5-10mins before slicing thickly and serving over mussel sauce.