Monkfish with mussels and curry (Gordon Ramsay recipe)
Ingredients
Features
Description
Remove the fillets from the film. Put the pan in the preheated mussels, thyme and bay leaf. Pour in the wine, cover and put on the fire for 3-4 minutes. To sink soon to open, shake the pan a few times. Then remove it from the stove. Pour juice into a separate bowl and remove any unopened shells.
In olive oil, fry the vegetables. Add 1 tsp. Curry, saffron, thyme, pour all the mussel juice and simmer until liquid is evaporated by half. Fillet blot with a paper towel, sprinkle with curry, mixed with salt and fry in olive oil. Thereafter, in 4-5 minutes reach feature set in a hot oven.
In a separate pan protomai spinach in butter. The steamed vegetables, pour the cream, bring all to a boil and add the mussels. Once they warm as, lay all on the plates.
Translated by site: wday.ru
