Seared monkfish with mussels, fettuccine, curry and coriander from New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland (page 49) by Nick Nairn
- shallots
- coriander leaves
- double cream
- fettuccine pasta
- sunflower oil
- button mushrooms
- monkfish tails
- live mussels
- medium curry paste
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.