A wonderful combination of flavours.


  • 4 portions monkfish
  • 0.5 tblsp sunflower oil
  • 25 g butter
  • razor clams & mussels:
  • 4 razor clams
  • 16-20 mussels
  • 2 tblsp chopped fresh herbs
  • juice of ½ lemon
  • 25 g butter
  • 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


  • Preheat the oven to (190°C/325°F/Gas 5)
  • Season the monkfish with a little salt and pepper.
  • 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.
  • 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
  • Razor Clams & Mussels:
  • Bring a large saucepan of water to the boil.
  • 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.
  • Poach the mussels in a simular way to the clam, remove them also from the shells and retain whole.
  • Heat a sauté pan with the butter and add the mussels and shredded clams to the pan and toss gently in the butter.
  • Next add in the lemon juice and the chopped herbs.
  • 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.
  • 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.
  • 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.
  • When all the butter is added, whisk in the cream and the chives.
  • Assembly:
  • 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.
  • Fill the shell with the clam and mussel mixture and then garnish with some sprigs of flat leaf parsley.
  • Drizzle with some champagne butter sauce and serve immediately
  • Creamy leeks could also be served with this dish.
  • Serve with a large wedge of lemon.


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

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