Ingredients

• 500g/1lb monkfish tail
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 50g/2oz butter
• 200g/7oz mussels
• cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
• 1 lemongrass stalk
• cut in half
• bruised
• 50g/2oz root ginger
• peeled
• finely grated
• 1 small red chilli
• seeds removed
• finely chopped
• pinch saffron strands
• 150ml/5fl oz whipping cream
• 1 small bunch fresh chervil
• finely chopped
• 1 lime
• zest only
• 2 courgettes
• sliced lengthways into ribbons with a vegetable peeler
• 1 garlic clove
• thinly sliced

Directions

• Season the monkfish tail with salt and freshly ground black pepper.
• Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side
• or until just cooked through.
• Remove the monkfish from the pan to a plate
• cover with cling film and set aside to rest.
• Meanwhile
• heat a large
• lidded saucepan over a medium to high heat. Add the mussels
• then cover the pan with the lid and cook for 2-3 minutes
• or until the mussels start to open.
• Add the lemongrass
• ginger
• chilli
• saffron and half of the whipping cream and bring the mixture to a simmer
• stirring well. Simmer for a further 3-4 minutes
• or until the mussels have all opened (discard any mussels that have not opened during cooking).
• Whip the remaining cream in a bowl until soft peaks form when the whisk is removed.
• Strain the cooked mussels through a sieve
• collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish.
• Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz.
• Stir the whipped cream
• chervil and lime zest into the hot cream sauce
• then season
• to taste
• with salt and freshly ground black pepper.
• Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels
• shells on
• to the same pan. Keep warm.
• Heat the remaining tablespoon of olive oil in a frying pan over a medium heat
• add the courgette ribbons and garlic and stir-fry for two minutes
• or until the courgette has just wilted.
• To serve
• carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top.