.
An absolute favourite at The Princess Royal and fast becoming a classic having been on the menu ever since we first opened back in March. Grilled monkfish on the bone, mussels, borlotti beans, chilli, lemon and a punchy salsa verde sat on a piece of garlicky grilled focaccia to soak up all the juices.
4 x 200g monkfish tails on the bone, skinned and cleaned
400g tinned cooked borlotti beans, drained and rinsed
200g fresh mussels, washed and bearded
1 large red chilli, deseeded and finely chopped
1 banana shallot finely chopped
50g unsalted butter
1 glass of white wine
1 lemon for juice
2 bay leaves
Sea salt, black pepper and olive oil for cooking
For the Salsa Verde
½ bunch of flat-leaf parsley (with stalks)
½ bunch of mint
½ bunch of chives
2 tsp capers, drained
2 salted anchovies
1 tablespoon red wine vinegar
juice of ½ lemon
120ml extra virgin olive oil
Makes about 200ml
This will make more than needed for the recipe but can be kept in the fridge for up to 2 weeks and delcious on other dishes with grilled meat, fish and vegetables.
Heat a medium saucepan over a medium heat and add a lug of oil, sweat the shallots and chilli until softened, along with the bay leaves and then add the mussels, butter, and white wine. Cover and steam the mussels until they have just opened. Remove the mussels from the pan to cool (discarding any unopened ones) and add the beans to the buttery- mussel stock. Season well and bring to a simmer.
Heat a griddle pan or large sauté to a medium heat. Season the monkfish tails, rub with oil and grill them on all sides to caramelise and cook through (about 7-8 minutes)- the fish should tuns opaque and firm to the touch- but still be juicy.
Remove the fish from the grill or pan, squeeze over some lemon and rest for a couple of minutes.
Pick half of the mussles from the shells and add to the beans, squeeze on some lemon and check for seasoning.
Serve the beans in bowls, top with a monkfish tail and scatter over som e of the shell on mussels. Finish with a spoon of salsa verde (see below)
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
A dozen reasons to stay for another drink.
Oysters on ice, plenty of lemon and Tabasco close at hand.
#oysters #oysterseason #britishoysters #londonseafood
#seasonaleating
Come for dinner, stay for breakfast. There’s more to the Princess Royal than meets the eye
#nottinghill #londonstaycation #boutiquehotellondon #nottinghillhotel
