Spiced curry monkfish with mussels

Mixing wine and cream with spices sounds a little odd but this really works. It's based roughly on a Gordon Ramsey recipe but we altered it slightly according to our personal tastes and the ingredients we had in the house.

Ingredients (serves 2)

4 monkfish cheeks

small bag of mussels, cleaned

100ml white wine

100ml double cream

1 carrot

1 leek

1 onion

1 bay leaf

tea spoon curry powder

pinch of saffron

1/2 teaspoon of turmeric

butter

olive oil

1. Pre heat the oven to 180 degrees.


2. Heat a splash of oil in a large saucepan and then add the mussels, bay leaf and white wine. Cover with a lid and cook for about 3 minutes, until the mussels have opened.


3. Strain the juices into a bowl and set aside.


4. Remove the mussels from the shells and set aside in a second bowl.


5. Chop the carrot, leek and onion and saute in olive oil until soft. Add the curry powder, saffron, turmeric and reserved mussel liquid. Simmer until reduced by approximately half.


6. Whilst the liquid is reducing dust the monkfish cheeks with salt, pepper and a pinch of curry powder. Pan fry the monkfish in a hob and oven proof pan for a couple of minutes on each side before transferring to the oven. Roast for approx 5 minutes until firm.


7. Add the mussels and the cream to the sauteed veg. Heat through.


8. Serve the roast monkfish on top of the creamy mussel mixture. Asparagus or spinach would be a good accompaniment.