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Le Cordon Bleu News, 08/27/2014
Monkfish Mouclade, Baby Vegetables and Chickpea Purée
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About this recipe

This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.

Recipe - Monkfish Mouclade, Baby Vegetables and Chick Pea Purée

Serves: 4

In this recipe:

  • Monkfish
  • Mussels
  • Curry
  • Coconut flakes



Wine pairing:

  • Gentil “Hugel”, Alsace, France 2012
  • Why? Because of the lavish use of spices, Indian food can be quite challenging for wine. One needs a wine that has enough acidity to cut through the soft texture from the chick pea mousseline and is sweet enough to cope with the delicately spiced monkfish. This blend should do the trick. It possesses an enticing perfume of Jasmine, cardamom and bitter orange. The palate is ripe, juicy and mineral, a real steal.
  • How is it made? This wine revives an old Alsatian tradition of blending indigenous grape varieties; in this case: Gewurztraminer, Muscat, Riesling, Pinot Gris, Sylvaner and Pinot Blanc. It is a fresh, aromatic and floral style of wine bursting with white fruits flavours.


Chickpea purée
100 g dry chickpeas
2 l vegetable stock
1 bouquet garni
salt and pepper
30 g curry powder
200 ml dry white wine
1 shallot
2 thyme sprigs
1 bay leaf
300 g mussels, cleaned
120 ml double cream
4 monkfish steaks (180 g each), skinless
30 g coconut flakes
pinch of salt
20 ml vegetable oil
Baby vegetables
12 baby carrots, peeled and cut in half lengthways
4 baby fennels, peeled and cut in half lengthways
4 baby courgettes, cut in half lengthways
4 baby sweet corns, cut in half lengthways
pinch of salt
1 packet coriander cress
10 g coconut flakes

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  1. Chick pea purée: Soak the chick peas for 24 hours in cold water. Drain then cook over a low heat in a large pan with the bouquet garni and vegetable stock until soft, about 1 hour. Pass through a blender to obtain a smooth purée. Season to taste and keep warm.
  2. Mouclade: Toast the curry powder in a dry pan until aromatic, about 2 minutes. Heat the white wine, shallot, thyme and bay leaf in a stock pot. Add the mussels, cover with a lid and steam until all the mussels are fully open, about 1 to 2 minutes after it has boiled. Remove the mussels and set aside. Strain the cooking liquid; add 10 g of the roasted curry powder and the double cream. Reduce until the sauce coats the back of a spoon, about 5 minutes.
  3. Monkfish: Pre heat the oven to 200?C. In a bowl, mix together 15 g of the roasted curry powder, the coconut flakes and salt. Roll each monkfish steak evenly in the mix. In a pan, add the vegetable oil and sear the fish on all sides over a medium heat. Transfer to the oven and continue to cook until firm, about 10 minutes.
  4. Baby vegetables: Fill a large pan with hot water, season the water with salt and add the remaining 5 g of roasted curry powder. Bring to the boil and add the carrots and fennel. Simmer for 2 minutes then add the courgettes and sweet corn and continue to cook for a further 2 minutes or until all the vegetables are cooked through. Drain and keep warm.
  5. To serve: Check the consistency of the purée and adjust if required with the curried water from the vegetables. Carve each steak of monkfish into slices. Place a spoonful of chick pea purée to one side of the plate, smooth into a semi- circle using the back of a spoon. Place the sliced monkfish towards the other side of the plate. Arrange the baby vegetables and the mussels in the centre and spoon the mouclade sauce around the edge of the plate. Decorate with coconut flakes and coriander cress.


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