Scrabster Monkfish, crushed potatoes, sprouting broccoli and hollandaise


  • 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)



Boil the potatoes in salted water. Once cooked, drain and cool slightly then peel the skins.

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.

Make the hollandaise sauce by combining the vinegar and egg yolks in a bowl and whisking over a bain-marie until it thickens.

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.

When ready to serve, take your portions of fish from the fridge 5-10 minutes before being read to serve to take the chill off.

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.

Fry the broccoli until it gets a little colour and smells of a BBQ.

Warm the potatoes in a pan adding some more lemon juice and olive oil then finish with the chopped herbs.

Plate up the garnish then slice the monkfish. Season with a little sea salt.