Lightly spiced monkfish and mussels are combined in this creamy fish supper.
1 tsp curry powder
1 tsp ground ginger
½ tsp fine sea salt
600g/1lb 6oz monkfish tails, cut into 3cm/1¼in pieces
freshly ground black pepper
1 tbsp olive oil
2 banana shallots, finely chopped
1 leek, white part only, finely sliced
½ tsp saffron strands
200ml/7fl oz white wine
300ml/11fl oz double cream
½ lemon, juice only
2 tbsp chopped fresh chives, finely chopped
Mix the curry powder, ground ginger and salt together in a bowl then sprinkle the mixture over the monkfish pieces. Season with freshly ground black pepper.
Heat the olive in a large, lidded frying pan until hot, and fry the monkfish pieces for 2-3 minutes on each side, or until golden-brown on both sides. Remove the monkfish from the pan and set aside.
Add the butter, shallots and leek to the same pan used to fry the monkfish and fry for 4-5 minutes, or until softened.
Add the saffron and white wine, bring the mixture to the boil and continue to cook until the volume of the liquid has reduced by a third.
Add the cream and lemon juice and bring the mixture to the boil.
Add the mussels, cover the pan with a lid and cook for 2-3 minutes, or until the mussels have opened. (Discard any mussels that haven’t opened.)
Add the monkfish and continue to cook until warmed through. Season with salt and freshly ground black pepper. Stir in the chives.
To serve, ladle into shallow soup bowls.
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James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.
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