.
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)
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
