Lyndey Milan is a lucky woman. The chef/author/presenter has spent several weeks roaming around Ireland and tasting some of the tastiest treats on offer
Lyndey Milan is surprised, and it’s Ireland’s food that’s done it:
“Contemporary Irish food is brimming with freshness, variety and quality and not to mention, largely organic. Surprisingly, until now, it has been largely unexplored,” notes Lyndey.
Lyndey’s recent culinary adventure took her around the island; from Titanic’s hometown, Belfast city; to the western wilds of County Mayo and all the way back to the cuisine capital, Dublin.
On the aptly named Taste of Ireland, Lyndey meets many local suppliers, chefs and food bloggers including TV chefs Darina Allen of Ballymaloe and Donal Skehan aka “Ireland’s answer to Jamie Oliver”. Where better to source insider tips on the freshest local ingredients, delicious recipes and what makes Ireland such a wonderful foodie destination.
To create your own taste of Ireland, we’re sharing one of Lyndey’s recipes from the show. Word to your tastebuds: they’re in for a treat.
This dish verges on the heavenly, combining fresh fish with some traditional Irish ingredients (yes, there are potatoes, but not as you know them) in something totally light and modern.
Also, while Monkfish is a Northern Hemisphere fish, the stargazer, which comes from New Zealand, is very similar and very suitable with this recipe. It should be easy to source in good fishmongers and supermarkets. If you can’t find it, you’ll just need a dense, white fish.
Roast monkfish with Irish style cabbage, potato sauce and scallion butter
Recipe by Andy from Mourne Seafood Bar (Episode 1: Belfast)
Preparation 10 minutes
Cooking 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
½ white onion, finely sliced
1 carrot, julienned
½ savoy cabbage, shredded
1 cup (180g) ham shank, chopped
¾ bunch scallions, chopped
2/3 cup (200g) seasoned mashed potato (at room temperature)
1/3 cup (80g) butter
¼ bunch scallions (green onions), chopped
juice of ½ lemon
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.
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.
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.
For the scallion butter: Melt butter in a saucepan over medium heat, add scallions and juice and serve immediately
To serve: pour potato sauce into large bowl, then top with Irish cabbage, place monkfish on top and drizzle with scallion butter.