Gourmet Abu Dhabi : James Martin shows us how to make curried monkfish with mussels and saffron cream.
Jame's Martin's curried monkfish with mussels
James Martin: curried monkfish with mussels and saffron cream
300g monkfish tail
1 teaspoon curry powder mixed with 1/2 teaspoon fine salt
1 shallot, peeled and diced
2cmx2cm piece ginger, peeled and diced
1/2 teaspoon saffron
6-8 mussels, cleaned and beards removed
50ml chicken stock
50ml double cream
1 tablespoon chopped parsley
juice 1/2 lime
baby cress or chopped chives
Slice the monkfish into escalopes, about 2-3cm thick. Dust both sides of the fish with the curry salt mix.
Melt the butter in a large non stick frying pan. Add the monkfish, the chopped shallot and the ginger and leave to cook for 1-2 minutes. Sprinkle the saffron into the pan and carefully turn the fish over to cook the other side.
Add the mussels, chicken stock and cream to the pan and bring to the boil. After 2-3 minutes the mussels will open; at this point stir in the chopped parsley, season with salt and black pepper and add the lime juice.
Divide the monkfish and mussels between two serving plates. Drizzle over a little of the sauce and finish with a few pieces of cress or chopped chives.