- 1 large tail monkfish 450 - 500g filleted in two
- 250g Mussels, cleaned, with beards removed
- 2 Sprigs Thyme
- 2 Bay leaves
- 150ml dry white wine
- 1 Carrot, peeled and sliced
- 1 small leek, sliced
- 1 small stick celery, sliced
- 1 tspn curry powder
- 2 pinch saffron strands
- 4 Tspn mild curry powder mixed with 4 tspn salt
- 300g baby spinach
- 150ml double cream
- Handful Coriander, chopped
- Olive oil
Ask the fishmonger to remove the grey membrane from the fish or it will curl during cooking.
Method: How to make Gordon Ramsay's Monkfish with Curried Mussels
1. Clean the tails and cut each one in half.
2. Heat a pan until hot, add the mussels, one sprig of thyme, bay leaf and wine. Cover the pan and cook for approximately 30 seconds until all the mussels have opened.
3. Strain off and reserve the juices. Remove the mussels from their shells and set aside.
4. Saute the vegetables until soft together with 1 tspn curry powder, the saffron and rest of the thyme. Add the strained mussel stock and allow to reduce.
5. Dust the monkfish with the curry powder/salt mix. Allow the water to be drawn out before patting the fillets dry.
6. Fry in hot olive oil for 3-4 minutes until golden brown. Meanwhile gently wilt the spinach leaves in a warm pan with a knob of butter, approximately 1-2 minutes.
7. Add the mussels to the vegetables. Allow to warm through then add the cream and bring back to the boil. Finally mix in the coriander and divide into warm serving bowls.
8. Arrange a delicate bed of spinach on top of the mussels, thickly slice the monkfish and place on top.