Scrabster Monkfish, Crushed potatoes, Sprouting broccoli and Hollandaise

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

1 lemon

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.

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Post by Angus Rose-Bristow

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