Ray's Panfried Fish with Seafood and Cream
- 20 minPrep Time
- 15 minCooking Time
16 live mussels, well scrubbed, beards removed
100ml white wine
3 tablespoons butter
4 skinned boned fillets (about 150g each) of firm white fish such as gurnard or John Dory, lightly dusted with flour
1 shallot, finely chopped
200g button mushrooms, sliced
zest and juice of 1 lemon
200g raw peeled prawns
salt and freshly ground black pepper
a small handful chervil or flat leafed parsley sprigs
Preheat the oven to 180°C
Put the mussels into a saucepan with the wine.
Cover, bring to the boil and steam them open, removing them as they open.
Cool, reserve the cooking liquid.
Shell the mussels and pull out the brown tongue and the white root from each mussel.
Melt the butter in a large frying pan over gently heat and gently panfry the fish until coloured on each side.
Remove the fish to an ovenproof serving dish and place in the oven to keep cook through while you make the sauce.
Add the shallot and mushrooms to the pan and gently panfry, without browning until the mushrooms are soft.
Add the prawns and panfry until coloured all over.
Turn up the heat, add the lemon zest and the mussel cooking liquid and boil 20 seconds.
Add the cream and boil until slightly thickened.
Add the reserved mussels and lemon juice, and salt and pepper to taste.
Stir in the chervil or parsley sprigs and pour over the fish.