Michael Caines served up tasty pan-fried monkfish with mussels in a curry and tarragon sauce on Sunday Brunch.

The ingredients for the monkfish are: 1 tablespoon curry powder, salt and freshly ground black pepper, 600g monkfish tail, cut into 12 medallions, olive oil, 60g unsalted butter and juice of 1 lemon.

For the mussels: 40g shallots, chopped, 1 bay leaf, a sprig of fresh thyme, 100ml white wine, 400g mussels, washed and cleaned, a pinch of saffron strands, 50ml double or whipping cream, 200ml fish stock, 1 teaspoon grain mustard, chopped fresh tarragon and 50g unsalted butter.

See more recipes by Michael Caines in his book titled: Michael Caines At Home, available from Amazon now.