Richy Virahsawmy has been working in kitchens since he was 14 years old! He trained in London and started his professional career in the Strand ...
½ tsp Tandoori spice
185g monkfish fillet
1 clove of garlic sliced
¼ onion, diced
1 small red chilli, split
100ml white wine
Pinch of saffron
Flat parsley, chopped
Salt and pepper
1 tblsp diced Gubbeen chorizo
Sprinkle the Tandoori spice over the monkfish and lightly oil it.
Preheat the oven 200C.
In a heavy-bottomed pan, melt some butter and dash of oil. When it is smoking, add the monkfish. Let the spices caramelise, then put the pan in the oven for about 3-4 minutes. When the fish is firm to the touch when cooked, take out of the oven and let rest.
For the sauce, take another pan and melt the butter, add the diced onions, garlic and chilli. Soften for a couple of minutes.
Add the white wine and reduce down by half, then add the cream and saffron.
Add the mussels and cover with a lid - let them poach in the sauce for 2 minutes.
Finish with chopped flat parsley, a squeeze of lemon and the diced Gubbeen chorizo.
Arrange the monkfish, mash and mussel sauce in a bowl.