An exceptional dish to lift any dinner table - melt in the mouth monkfish with a light saffron scented sauce, complete with fresh mussels. Finish with a squeeze of lemon to awake the senses. This delicious dish was served at our Martell Supper Club, hosted by the London Foodie at his London home to celebrate our 300th anniversary.

Roast Monkfish with Saffron and Mussel Ragoût
Roast Monkfish with Saffron and Mussel Ragoût

Serves 4
Preparation: 30 minutes
Cooking time: 30 minutes


  • 600g monkfish fillet, skinned and boned
  • 500g fresh mussels
  • 4 tbsp olive oil
  • 1 tbsp sake
  • 55g butter
  • 1 shallot, finely chopped
  • 100ml white wine
  • 0.4g saffron strands
  • 200ml double cream, half of it whipped
  • zest and juice of 1 lemon
  • 25g chopped chives
  • sea salt and freshly ground black pepper

1. Pre-heat oven to 200°C.
Prepare the monkfish - remove skin and middle bone, remove also the clear membrane (to avoid fillet from curling when cooked). Place the monkfish on a tray, add a tbsp of olive oil, a tbsp of sake, 2 tbsp of lemon juice, salt and pepper. Mix well and leave to marinade for 15 minutes.
Prepare the shellfish - remove the beards from all mussels, wash and scrub them well. Set aside in the refrigerator until required.
Cooking the monkfish – if you have a blow-torch, the best way to pre-cook them is to blow-torch them on all sides until lightly charred. If you don’t have a blow-torch you can sear the fillets on a very hot pan. Put half of the butter and olive oil in an ovenproof non-stick frying pan over a medium heat. When the butter begins to foam, add the monkfish and cook for 4 minutes, turning continuously, until it has a lovely golden colour all over. Transfer to the pre-heated oven and roast for 6 minutes until firm to the touch. Remove from the oven, cover with kitchen foil and keep warm.
Cooking the shellfish - put the remaining butter and olive oil in a heavy cast iron pan with a lid over a medium heat. When the butter is foaming, add the shallot and cook for 1 minute. Add the white wine and saffron, stir well, then add the mussels and gently stir all again. Cover and cook for 4-5 minutes until the shellfish open discarding any unopened mussel.
Making the ragoût sauce - pour the unwhipped cream into the pan with the mussels and cook uncovered over a medium heat for 2 minutes. Remove from the heat, using a slotted spoon take the shellfish out of the pan and put them into a large bowl, cover with cling film and keep warm.
Finishing the ragoût sauce - return the pan with the cooking liquor to a medium heat and cook for 4-5 minutes until reduced by half. Stir in the whipped cream and cook for a further 2-3 minutes. Remove from the heat, add the lemon zest, chives (saving a little for serving) and any juices that have collected from the monkfish. Check for seasing and add more salt and pepper if necessary.
Serving - slice the monkfish into 4 medallions, place them in the middle of a platter, scatter the mussels around it and spoon the ragoût sauce over the shellfish and a little over the monkfish. Sprinkle a little more chopped chives over the dish and serve immediately.

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