Pan Roasted Monkfish with Razor Clams and Champagne Butter Sauce

A wonderful combination of flavours.


  • 4 portions monkfish
  • 0.50 tblsp sunflower oil
  • 25 g butter
  • razor clams & mussels:
  • 4 razor clams
  • 16-20 mussels
  • 2 tblsp chopped fresh herbs
  • 25 g butter
  • juice of ½ lemon
  • champagne butter sauce:
  • 1 snipe (200ml/7 fl oz) champagne
  • 1 shallot (very finely chopped)
  • 3 large free-range egg yolks
  • 100 g hard butter
  • 50 ml cream
  • 1 dsp chopped chives


  1. Preheat the oven to (190°C/325°F/Gas 5)
  2. Season the monkfish with a little salt and pepper.
  3. Heat a large pan (preferably suitable for going into the oven) with a little oil and place the monkfish (flesh side down) onto the pan and quickly pan fry on each side for 3-4 minutes.
  4. As monkfish is quite thick it is advisable to add the butter to the pan at this stage, to aid browning, and pop the monkfish into the oven for 8-10 minutes
  5. Razor Clams & Mussels:
  6. Bring a large saucepan of water to the boil.
  7. Drop the razor clams into the water and poach them gently until the shell opens. Remove the clams and shred them and keep them in a small bowl until required.
  8. Poach the mussels in a simular way to the clam, remove them also from the shells and retain whole.
  9. Heat a sauté pan with the butter and add the mussels and shredded clams to the pan and toss gently in the butter.
  10. Next add in the lemon juice and the chopped herbs.
  11. Put the champagne into a saucepan with the chopped shallot, bring to the boil and reduce to less than half. Pass it through a sieve (strainer) to get rid of the diced shallot.
  12. Allow the champagne to cool down ever so slightly and then mix it into the egg yolks in a large bowl and set it over a saucepan of lightly simmering water continuing to whisk at all times and also ensuring that it does not turn into champagne flavoured scrambled eggs. I normally take it on and off the heat to prevent it from becoming over cooked.
  13. Allow this to cook for just a couple of seconds and then add the butter – very slowly and in small batches. Whisk in one by one whilst continuing to take it on and off the heat.
  14. When all the butter is added, whisk in the cream and the chives.
  15. Assembly:
  16. Place the monkfish on top of some creamy mashed potatoes and place a shell of the razor clam on top of each piece of fish.
  17. Fill the shell with the clam and mussel mixture and then garnish with some sprigs of flat leaf parsley.
  18. Drizzle with some champagne butter sauce and serve immediately
  19. Creamy leeks could also be served with this dish.
  20. Serve with a large wedge of lemon.


Kevin's tip: Swap monkfish for cod to make a huge saving.


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