Monkfish with Mussel Sauce
Ingredients
- Ingredients
- 1 kilogram Monkfish
- 700 grams Spanish mussels
- 1 shallot
- 4 garlic cloves
- 5 Tbsps olive oil
- 1 sprig thyme
- ⅛ l dry white wine
- salt
- freshly ground peppers
- 2 Tbsps Double cream
- 80 grams cold butter
- cayenne pepper
- lemon juice
- ½ bunch parsley (chopped)
- 6 Basil
Preparation steps
Cut monkfish into 4 serving pieces. Season with salt and pepper. Rinse and clean mussels carefully. Peel shallots and 1 clove of garlic and finely chop. Heat 2 tablespoons olive oil in a deep pan and saute shallots and garlic. Add the well-drained mussels and the thyme, pour in the white wine and cover the pot.
Cook over high heat, shaking the pot often to mix the shells with the broth. Lift out mussels with a slotted spoon and let cool slightly. removing meat from the shells. Discard any closed shells. Pour cooking broth through a sieve and reduce by half. Stir in the cream and simmer.
Using an immersion blender, blend broth, adding butter in small pieces until smooth. Season with salt, pepper, cayenne pepper and lemon juice. Chiffonade basil. Mix mussels, parsley and basil and stir into sauce. Heat the remaining olive oil and fry monkfish slices with remaining unpeeled cloves of garlic over high heat on each side for 3-4 minutes. Top with sauce and serve hot.
