Molly Gowan and Clappy Doos

Paula prepares monkfish (known as Molly Gowan) and mussels (known as clappy doos) with dried and smoked dulse (seaweed) and serves with kale.

Recipe

Metric	Imperial
350g monkfish (mollygowan) cut into rounds 250g scrubbed mussels (clappy doos) ¼ finely chopped onion 1 tablespoon chopped dried dulse 1 teaspoon smoked dulse 1 dessertspoon pickled elderberry capers 1 tablespoon elderberry pickling liquid 1 tablespoon oil 15g butter Handful parsley finely chopped 200g kale blades	12ozs monkfish (mollygowan) cut into rounds 8ozs scrubbed mussels (clappy doos) ¼ finely chopped onion 1 tablespoon chopped dried dulse 1 teaspoon smoked dulse 1 dessertspoon pickled elderberry capers 1 tablespoon elderberry pickling liquid 1 tablespoon oil ½ oz butter Handful parsley finely chopped 6ozs kale blades

Cook the kale in salted water.
Cook the mussels in water and cider.
Heat the oil in a pan/skillet.
Season the monkfish and add to the pan. Cook for a few minutes.
Add the onion, elderberry capers, dulse and knob of butter.
Season with smoked dulse and add elderberry liquid.
Drain the kale and mussels and add to the pan. Stir well together.
Place monkfish, mussels and kale on serving dish. Add butter to the pan and stir.
Spoon sauce over the fish.
Garnish with parsley.