Mollygowan and Clappydoos
Pickled dulse
Ingredients:
20g dried dulse
100ml cider vinegar
100ml water
25g sugar
1 teaspoon toasted mustard seeds
Method:
Place the vinegar, water, sugar and mustard seeds in a pan and cook until the sugar has dissolved. Cool and pour over the dulse. Leave for a couple of hours.
Mussels
Ingredients:
1kg mussels, scrubbed and ensured that they are tightly closed
100ml dry cider
Method:
Place the cider in a hot saucepan and add the mussels. Place a lid on top and cook, shaking occasionally for about 2 minutes or until mussels are open. Remove from heat and take the meat from the shells. Drain the cooking liquor into a pan reduce to a thick liquid.
Monkfish
Ingredients:
4 x 200g fillets monkfish
2 tablespoons oil
Salt for seasoning
1 shallot finely chopped
50g butter
1 tablespoon cider vinegar
Method:
Cut the monkfish fillet lengthwise in half through the middle, stopping before you go through, and open up. Season with salt.
Heat a large frying pan until smoking hot and add the oil. Add the monkfish on the opposite side of the skin side and cook for about 5 minutes. Lower the heat. Add the shallot and butter. Flip over the monkfish. Cook until the butter starts to smell nutty and go brown. Add the mussel cooking liquor and vinegar. Add the mussel meat and turn off the heat.
Monkfish should be firm but with a bit of “give”.
Place monkfish on a plate and spoon the mussels and dressing on top. Garnish with fennel fronds and pickled dulse.
