Monkfish in puff pastry with a ragout of curried mussels

Creamy curried mussels, crisp puff pastry and succulent monkfish combine in this stunning recipe from Frank Bordoni
By Frank Bordoni
Monkfish in puff pastry with a ragout of curried mussels
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time:
  • Effort: medium

Ingredients

For the mussel ragout

  • 6 litres mussels, scrubbed and washed
  • 450 ml dry white wine
  • 50 g unsalted butter
  • 1 onions, chopped
  • 2 tsp plain flour
  • 1 tsp curry powder
  • 100 ml double cream
  • 1 tsp coriander
  • 1 pinches black pepper
  • 1 kg monkfish
  • 3 tbsp olive oil

Main

  • 200 g puff pastry, ready-made packet
  • 1 egg yolks, to glaze

Method

1. Preheat the oven to 220°C/gas 8. 2. Roll out the pastry to a thickness of about 4mm. Cut into four rectangles, brush with egg yolk and place in the refrigerator.3. After about 15 minutes remove the pastry from the refrigerator and glaze once more. 4. Using a sharp knife, mark a border about 1cm in from the edge, but don't cut all the way through. Make a criss-cross pattern over the border. Bake for about 20 minutes, until golden and well risen. When cooked, slip a knife blade under the border and remove to make the lids. 3. Place the mussels in a large pan with the wine, cover and cook on a high heat. When the mussels are all open, drain through a sieve, keeping the liquor. When cooled sufficiently remove the mussels from their shells and set aside. 4. Meanwhile place the liquor back in the pan and boil rapidly until it has reduced by about half. 5. Heat the butter in a frying pan and fry the onions until soft. Stir in the flour, curry powder then add the reduced liquor. Add the cream and mussels, then the coriander. Season to taste and keep warm. 6. Slice the monkfish into strips and season. Pour the oil into a frying pan and fry the fish for two to three minutes until lightly cooked. Place a pastry case on each of four warmed plates and pour a little of the curried mussels inside. Lay over the slices of monkfish and pour more sauce and mussels around the base. Top with a pastry lid and serve immediately.

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