Monkfish Tail with Blackened Spices, Purple Sprouting Broccoli and Slightly Spiced Mussels
Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.
Estimated Nutrition
Calories
1420.2
kcal / serving
2840.4 kcal total
Carbs
80.7g
per serving
161.4 g total
Fat
91.4g
per serving
182.8 g total
Protein
73.1g
per serving
146.2 g total
Cook Time
130
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tsp
Dairy
250
ml
250
ml
Fruits
GrainsCereals
110
g
Liquids
325
ml
Chicken Stock
white, hot
500
ml
Fish Stock
or mussel stock
NutsSeeds
110
g
Sea Salt
coarse
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground, for seasoning
1
clove
Garlic
sliced
2
sprig
2
sprig
2
1
2
tsp
1
tsp
Ras-El-Hanout
for cracked wheat
1
tbsp
Mint Leaf
shredded
1
tbsp
Coriander Leaf
shredded
1
tsp
Curry Powder
for mussels
1
pinch
1
1
Coriander
chopped, to garnish
OilsFats
Seafood
400
g
Monkfish Fillet
two fillets from a 1.5-2kg tail
16
1
Mussels
fresh
Vegetables
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21