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
, 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. Taste of Ireland
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
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