Project Description

Recipe by Andy from Mourne Seafood Bar
From Lyndey Milan’s Taste of Ireland: episode 1, Belfast

This is a delightful dish, combining fantastic produce with some traditional Irish ingredients but in a light and modern way. Monkfish is a Northern Hemisphere fish but there is a similar fish, stargazer which comes from New Zealand.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes plus resting

1 tablespoon (20ml) rapeseed or olive oil
1 tablespoon (20g) butter
4 portions monkfish (160-180g each, get your friendly fishmonger to prep and portion for you)
Salt and freshly ground black pepper

50g butter
½ white onion, finely sliced
1 carrot, julienned
½ savoy cabbage, shredded
1 cup (180g) ham shank, chopped
¾ bunch scallions, chopped

Potato Sauce
150ml milk
50g butter
2/3 cup (200g) seasoned mashed potato (at room temperature)

Scallion Butter
1/3 cup (80g) butter
¼ bunch scallions (green onions), chopped
juice of ½ lemon

  1. For the Monkfish: Heat a non-stick medium frying pan over medium heat. Add oil and butter and heat until butter starts to brown. Season monkfish with salt and pepper and add to the pan. Colour on all sides and finish in a hot oven (200°C/180°C fan-forced) for 6-8 minutes. Remove to a warm place to rest for two minutes before serving.
  2. For the Cabbage: Heat butter in a saucepan over medium heat, then add white onion and carrot and season with salt and pepper. Place on a tightly fitting lid, cook for two minutes then add cabbage. Replace lid and cook for a further three minutes, then add shank and scallions, replace lid and leave to one side.
  3. For the Potato Sauce: Heat milk and butter in a saucepan over medium heat, then add the mash potato and combine until smooth. Adjust seasoning.
  4. For the Scallion Butter: Melt butter in a saucepan over medium heat, add scallions and juice and serve immediately.
  5. To Serve: Pour potato sauce into large bowl, then top with irish cabbage, place monkfish on top and drizzle with scallion butter.