Sweet meaty monkfish poached in a red wine infused with garlic and herbs. If you’d never eaten monkfish before and you asked somebody to describe its taste they’d probably say something like hmmm….well……. it’s a bit like chicken. A good description because it hits the nail on the head. If there’s one fish that has a meaty quality to it …
Meaty monkfish with a sticky, sweet and sour sauce. Flavoured with soy. I can still remember monkfish first appearing on restaurant menus in the early ’90s. For years it was just discarded by fishermen who were only interested in the species they could sell. And who can blame them they had to make a living after all. it was once …
Flakey fillets of hake, packed with a herb and garlic infused butter, then fried till crunchy and golden. My original plan was to make this recipe with cod, but Fergal my fishmonger had these beautiful fillets of thick, flakey hake. They looked so fresh that they might have just jumped out of the sea and onto the counter. So I …
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