Pavé de lotte rôtie, ragoût de moules et palourdes au safran

Name: Pavé de lotte rôtie, ragoût de moules et palourdes au safran (Roast Monkfish Fillet with Saffron-Scented Mussel & Clam Ragoût)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Serve 4
Cuisine: French
Ingredients: 1 shallot, finely chopped; 55 g/2 oz butter; 2 tbsp olive oil; 200 g/7 oz fresh clams or cockles; 400 g/14 oz fresh mussels; 1 monkfish fillet, about 400 g/14 oz, skinless and boneless; sea salt and freshly ground black pepper; steamed rice, to serve; cooked asparagus, to serve; a pinch of saffron threads; 100 ml/3½ fl oz/scant ½ cup double cream, half of it whipped; zest of 1 lime; 1 small handful of chives, roughly chopped

Roast Monkfish Fillet with Saffron-Scented Mussel & Clam Ragoût

Preparation info

Serve
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Saffron is one of the most expensive and treasured spices in the world. It takes around 4,300 crocus flowers to produce just 28g (1oz) of saffron, and the thread-like stigmas are hand-picked. Fortunately, its intensity, flavour and colour mean that the smallest amount brings an incredible aroma and flavour to this dish.

Ingredients

1 monkfish fillet, about 400 g/14 oz, skinless and boneless
400

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. Wrap the monkfish in a clean tea towel and set aside. This will absorb excess liquid and make it easier to roast.

Remove and discard the beards from the mussels and wash them and the clams in a bowl under running cold water, scrubbing well