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)
Introducing Sang de Boeuf from @edwardbulmerpaint
In the fireplace room at @theorangepublichouse, @georgie_pearman chose the colour Sang de Boeuf, a rich, browny-red tone that translates from French to ‘Bull’s Blood’ or ‘Ox Blood.’ Historically, this colour was created using actual bull`s blood, but Edward Bulmer Natural Paint replicates the effect with a sustainable blend of red oxide and yellow ochre.
The good weather is on the way. Time to get planning your weekend in the sun! #CH # #CubittHouse
For the main bar area at The Orange, @georgie_pearman chose the colour ‘Clove’ created by interior designer Edward Bulmer. A spicy warm beige packed full of natural pigments to heat it up and really wrap the colour around the space.
This complex and grounding neutral perfectly complements the convivial atmosphere of the pub’s central space.
Visit @theorangepublichouse the next time you’re in Belgravia and step into the ambience of Clove #CubittHouse #LondonPubs
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