In celebration of Scottish Food Fortnight, Head Chef Paul Green, has shared with us one of his favourite recipes using some of the best Scottish produce you can find!
1 monkfish tail, cleaned and cut into 100-130g portions
A handful of new potatoes (we use a variety called Douglas Fir)
A bunch of sprouting broccoli
A handful of herbs (chervil, parsley, dill)
Good olive oil
3 egg yolks
250g lukewarm melted butter
2 tbsp vinegar (we use a seaweed vinegar from Orkney)
1. Boil the potatoes in salted water. Once cooked, drain and cool slightly then peel the skins.
2. Crush with a fork and add the zest of the lemon and some of the juice to taste. You can also add a little of the olive oil too.
3. Make the hollandaise sauce by combining the vinegar and egg yolks in a bowl and whisking over a bain-marie until it thickens.
4. Gently trickle in the butter, careful not to go too quick or the sauce will split. If too thick add a teaspoon of hot water, season and keep in a warm (but not too warm) place.
5. When ready to serve, take your portions of fish from the fridge 5-10 minutes before being ready to serve to take the chill off.
6. Roast in a pan with a little oil, and finish with some butter, before resting the fish in a warm place whilst you finish the garnish.
7. Fry the broccoli until it gets a little colour and smells of a BBQ.
8. Warm the potatoes in a pan adding some more lemon juice and olive oil then finish with the chopped herbs.
9. Plate up the garnish then slice the monkfish. Season with a little sea salt.