When the opportunity to cook at the restaurant arises, I often come up with dishes from my early career as a hotel chef.
Last Sunday was such a day, with my chef taking a well-earned day off, I put together a quick little stew, using some fish we had to hand.
My regular clientele usually go for these little masterpieces.
Years of cooking fish and seafood at The Savoy, Connaught and at l'Ecu de France have made an indelible impression on me, and these memories come flooding back when I get the aroma of fresh seafood wafting around the kitchen.
Browsing through my files, I found this recipe which I prepared for a session on UK Food a few years ago.
The beauty of this is how quickly it can be cooked.
So this is for my friend Louis, who, in between various whoops of delight, continually dissects this sort of dish in order to make it at home.
Casserole of mussels, monkfish and scallops
Ingredients (serves 2-4 people)
200g monkfish, cut into escalopes
4 large scallops
2 tbsp chopped shallots
1 clove garlic, chopped
2 tbsp fennel, finely chopped
1 tbsp chopped tarragon
1 tbsp chopped parsley
50g leeks, cut into julienne
400g chopped, blanched plum tomatoes
olive oil125ml white wine125ml chicken stock
1) Cook the shallots, fennel and garlic gently in olive oil.
2) Add the wine and chicken stock, boil and add the mussels.
3) Place a tight fitting lid, until mussels open.
4) Pan fry the scallops and monkfish in olive oil and add to the mussels.
5) Add the tomatoes, leeks and herbs, simmer for five minutes, and season to taste with the pepper and lemon juice.