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- 4 x 180g Monkfish Tails
- 60g garlic herb butter, diced and chilled
- 1 carrot, peeled into ribbons, blanched and refreshed
- 1 courgette, sliced and cooked until tender
- 1 leek sliced into rings and boiled until tender
- 4 potatoes boiled and sliced
Mussel Broth
- 20 Mussels
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 125ml apple juice
- 125ml fish stock
- 1 tbsp chopped carrot
- 1 tbsp chopped onion
- 1 tbsp chopped celery
- 1 clove garlic, chopped
- 1/4 tsp white peppercorns
- 1/4 tsp coriander seeds
- 1/4 tsp fennel seeds
- 1 sprig parsley
- 1 sprig thyme
- 1 sprig tarragon
- 1 bay leaf
Serves: 4
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Prep: 16-20min › Cook: 16-20min
Mussel Broth
- In a pan big enough to take the mussels, sweat the vegetables and garlic in a little oil for 5 minutes then add the tomatoes, peppercorns, seeds, herbs, and tomato paste. Cook for 5 minutes then add the mussels, cover with a lid, and cook until the mussels open.
- Remove the mussels with a slotted spoon and reserve.
- Add the fish stock and apple juice to the pan and bring to the boil. Then turn to simmer and cook out for about 20 minutes then strain through a sieve.
Monkfish
- Season the monkfish and fry in a hot non stick pan in a little oil until cooked through, approximately 6 minutes, turning regularly.
To assemble
- Warm the mussel broth and add the vegetables and mussels to warm through, whisk in the garlic herb butter a little at a time.
Divide some of the vegetables into the serving bowls, top with the fish, then spoon any remaining vegetables and mussels over the fish, along with the mussel broth.
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Recipe and image supplied by Fish is the Dish (a Seafish initiative): http://www.fishisthedish.co.uk
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