Roasted monkfish tail in a creamy seafood sauce and served with steamed fresh vegetables
Slice the shallot finely and dice the garlic. Sweat the shallot in a saucepan with the butter until the shallot is completely soft. Add the garlic and the thyme and cook for a further minute. Add the white wine to the pan and reduce this by half. Add the double cream and bring to the boil. Season with fine salt and keep to one side.
Prepare the mussels by removing the beards and then cook them in a pan with a tight fitting lid until all of the mussels are open.
Keep 3 mussels per plate in their shells and pick the rest to add to the sauce.
Finely chop the chives.
Preheat the oven to 200'C.
Heat a frying pan over a high heat until the pan is very hot. Season the monkfish steak with salt.
Add a splash sunflower oil and fry the fillet until it is golden brown.
Transfer to the oven for 5 to 7 minutes until cooked through. Remove and allow to rest a little before carving into pieces
Cook the potatoes in simmering water with a pinch of salt until tender. Put a large pan of lightly salted water onto boil. Trim the brussels and cut an x into the bottom to allow them to cook evenly, scrub the carrots. Add the brussels to the boiling water, cook for 5 minutes and then add the carrots, cook for a further 5 minutes and then add the leeks for the last 3 minutes. Drain and add all the veg together in a pan, add the butter and season before serving in a bowl.
Reheat the velouté on a low heat and add the mussels and shrimps until they are heated through. Add the chives at the last minute. Check the seasoning and add a squeeze of lemon juice.
Dress the plate with the velouté and finish the dish with the mussels in shell.
«Make sure you get cleaned monkfish from your fishmonger or do it yourself by trimming the skin off with a filleting knife, being careful not to remove to much of the flesh. If you dont remove this it will contract when cooking!»