- Begin by preparing the monkfish: Remove the fillets from the bone and gently trim off all membrane from the fillets being careful not to cut into the flesh of the fish.
- Refrigerate the fish fillets until required later in the recipe.
- Chop up the fish bones and trimmings and place in a saucepan with the olive oil and being to sweat without colour. Add in the Chardonnay and Vermouth and reduce by half. Add cold water until the fish bones and trimmings are completely covered (about 1 litre). Bring to the boil and add in the remaining sauce base ingredients. Simmer for 25 minutes and strain through a fine sieve or muslin cloth.
- For the sauce: Heat a heavy wide bassed pot and sweat the shallot until soft, without colour. Add in 1/2 of the prepared fish stock and the pinch of saffron. Bring to the boil and reduce by 2/3 in volume.
- Add in the double cream and gently boil until the creamy sauce coats the back of a spoon. Whisk in the unsalted butter until incorporated into the sauce fully and then finish with the chives. Season with a touch of freshly milled sea salt if required. Set sauce aside until required.
- To cook the monkfish, heat 250ml of the reserved fish stock, and gently poach the monkfish fillets until just cooked, this should take around 3-4 minutes. Drain the fish, reserving the cooking liquor and keep warm.
- To cook the mussels, heat a heavy based sauce pan and add in the mussels, pour in reserved monkfish cooking liquor. Place a tight fitting lid on the sauce pan and steam the mussels until cooked for approx 1 1/2 minutes. Remove the mussels from the liquid and reserve until needed. To cook the julienne of vegetables bring them to the boil in the remaining fish stock and cook for 2 minutes then drain.
- To assemble the dish, place a circle of the vegetable julienne in the centre of a plate and top with the monkfish filelts, surround with the mussels and drizzle with the saffron chive cream sauce.