Ingredients monkfish-with-a-ragout-of-mussels

Serves 4 portions

Fillet of Monkfish (skin and bone removed)	500 grm
Fresh Mussels (washed and cleaned with beards removed)	0.5 kilo
Lemon grass (bruised and cut in half)	1 stick
Fresh ginger (finely chopped)	50 grm
Small red chilli	1
Green lime	1
Whipping cream	150 ml
Small bunch of Chervil	1
Salt and pepper
Pinch of saffron	1
Butter	50 grm
Olive oil	2 tbsp
Caviar	30 grm