Serves 4

For the monkfish

1 tablespoon curry powder

salt and freshly ground black pepper

600g monkfish tail, cut into 12 medallions

olive oil

60g unsalted butter

juice of 1 lemon

For the mussels

40g shallots, chopped

1 bay leaf

a sprig of fresh thyme

100ml white wine

400g mussels, washed and cleaned

a pinch of saffron strands

50ml double or whipping cream

200ml fish stock

1 teaspoon grain mustard

chopped fresh tarragon

50g unsalted butter


1. Preheat the oven to 200°c

2. 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.

3. Wash and clean the mussels.

4. Melt 20g of butter in a large saucepan, then add the shallots and cook out until they soft and transparent. Add the bay leaf, thyme and tarragon.

5. Add the white wine and bring to the boil, then add the cleaned mussels and cover with a lid.

6. Once the mussels have opened, pour them into a colander over a bowl and leave to drain (discard any mussels that have not opened).

7. 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.

8. Add a teaspoon of grain mustard, whisk in the butter and season with salt and pepper, and finish with chopped tarragon.

9. Briefly reheat the monkfish in the oven for a few minutes, then remove and transfer to your serving plates (3 per serving). Pour the cooked mussels over the top (in or out of the shell, as you wish) and spoon over the sauce.

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