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!

Ingredients

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

1 lemon

3 egg yolks

250g lukewarm melted butter

2 tbsp vinegar (we use a seaweed vinegar from Orkney)

Method

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.

Share This Post!