Grilled Monkfish, Borlotti, Mussels, Chilli and Salsa Verde

Grilled Monkfish, Borlotti, Mussels, Chilli and Salsa Verde

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.


Prep
60 mins
Cooking Time
30 mins
Difficulty
Medium
Serves
4
Grilled Monkfish, Borlotti, Mussels, Chilli and Salsa Verde
Grilled Monkfish, Borlotti, Mussels, Chilli and Salsa Verde

Ingredients

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.


Directions

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)


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