Regular visitors to Circa Restaurant in Terenure will be familiar with this customer favourite. Thanks to Chef Darryl Haynes you can now recreate this restaurant style dish at home.
Ingredients:
- 140g Monkfish tail
- 100g mussel meat
- 40ml cream
- 80g Alsace bacon bits(any bacon lardons are fine to use)
- 60g broad beans-
- mixed herbs(dill, parsley etc)
- 1 lemon
METHOD:
- Place a medium sized pot on a high heat, add mussels when pan has started to get fairly hot, cover and cook for 2 mins and high heat
- remove mussel pot and keep to one side –
- Pick the mussel meat and throw away the shells but keep mussels juice for the base of your sauce
- pan high to medium heat,
- season monkfish and place in hot pan
- cook for 2/3 mins until starts turning golden brown then flip for further 2/3 mins using same process until golden brown
- (oven preheated at 180 degrees
- remove fish from oven and add knob of butter and baste the fish for 20/30 seconds
- leave fish to rest for 2/3 mins while you do following steps for the garnish/sauce-pot on medium to high heat add Alsace bacon and cook until caramelised brown colour,
- add mussel meat and simmer to reduce by half-
- add your cream and cook for 1 minute-
- add broad beans,vmixed herbs and splash of lemon juice( salt is not needed as mussel stock is quiet salty)
- serve garnish in base of large bowl with fish on top
