Monkfish Tail with Alsace Bacon, Mussels and Broad Beans by Chef Darryl Haynes – Circa Restaurant

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

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