Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com 21

OUT & ABOUT

Pan-fried monkfish, mussels

& mustard-tarragon sauce

Serves 4

INGREDIENTS

For the monkfish

• 1 tbsp curry powder


• salt and freshly ground
  black pepper


• 1 tbsp olive oil


• 600g monkfish tail, cut into
  12 medallions


• 20g unsalted butter


• 1 lemon, juice only
  For the mussels and sauce


• 40g unsalted butter


• 40g shallots, chopped


• 1 bay leaf


• sprig of fresh thyme


• sprig of fresh tarragon


• 50ml white wine


• 400g mussels, washed and
  cleaned (discard any that open
  when tapped)


• pinch of saffron


• 25ml double or whipping cream


• 500ml fish stock


• 1 tsp grain mustard


• chopped fresh tarragon

METHOD

1. For the monkfish, preheat the
   oven to 200°C.


2. Mix the curry powder with 1 tsp of
   salt and use to season the fish along
   with a good twist of black pepper.


3. Heat the olive oil in a non-stick,
   ovenproof frying pan set over
   medium heat and add the fish and
   the butter. Cook until the fish is

golden-brown, then turn over and

transfer the pan into the oven for

approximately 3 minutes. Remove,

squeeze over the lemon juice, and

set aside to rest.

4. For the mussels, melt half of the
   butter in a large, lidded saucepan,
   add the shallots and cook until soft
   and transparent. Add the bay leaf,
   thyme, tarragon and white wine,
   and bring to the boil.


5. Add the cleaned mussels
   and cover with a lid. Once the
   mussels have opened, drain them,
   reserving the cooking liquor and
   discarding any mussels that have
   not opened.


6. For the sauce, return the cooking
   liquid to the saucepan and add a
   pinch of saffron, the cream and the
   fish stock.


7. Bring the liquid to the boil, then
   whisk in the remaining butter and
   simmer until the sauce is reduced
   to a creamy consistency. Add
   1 tsp of grain mustard, season with
   salt and pepper and finish with the
   chopped tarragon.


8. To serve, briefly reheat the
   monkfish medallions in the oven
   for a few minutes, then transfer
   to four serving plates, with 3
   medallions per serving. Pour the
   cooked mussels over the top (in
   or out of the shells, as you wish),
   spoon over the sauce and serve.

Dine and recline

Don’t just eat at Lympstone Manor, stay the night

Rooms are named for (and take design cues from) birds like

the Oystercatcher and Nuthatch that live around the estuary –

many of which can be spotted from the balconies and terraces.

Glass acts

Take wine seriously? Lympstone

is home to 600 bins housed in

two basement cellars, plus a

wine tasting and dispense room

with sommelier’s table for small

groups to take part in

bespoke tasting

experiences.

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Guest_Chef_Michael_Caines_MATTZP2CathyZP.indd 21 01/04/2017 22:55