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.
- 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.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon