Monkfish with a ragout of Mussels

Ingrédients

• Fillet of Monkfish (skin and bone removed) - 500 grm
• Fresh Mussels (washed and cleaned with beards removed) - 0.5 kilo
• Lemon grass (bruised and cut in half) - 1 stick
• Fresh ginger (finely chopped) - 50 grm
• Small red chilli - 1
• Green lime - 1
• Whipping cream - 150 ml
• Small bunch of Chervil - 1
• Salt and pepper
• Pinch of saffron - 1
• Butter - 50 grm
• Olive oil - 2 tbsp
• CAVIAR OSCIÈTRE ROYAL - 30 grm

Préparation

1. 1

   1. Pat the tail dry and season

2. 2

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

3. 3

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

4. 4

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

5. 5

   5. Add the lemon grass and ginger and stir well.

6. 6

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

7. 7

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

8. 8

   8. 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.