Recipes & Tasting Notes
We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced food alongside great cocktails. Our team have curated a selection of great food & drinks recipes for you to try at home. Hopefully these give you a taste of what we’re all about.
Pan Roasted Hake
Tartare hollandaise & sea asparagus (serves 4)
- 50g of shallots
- 50g of gherkins
- 50g Lilliput capers
- 200g of finely chopped chives
- 50g of tarragon
- juice of a whole lemon
- 8 x egg yolks
- 100ml x white wine vinegar
- 400ml x warm, clarified butter
- 250ml x extra virgin olive oil
- 300g x Samphire
- 4 x 200g Hake fillets, skin on, pin boned
- Salt and Pepper to season
This recipe perfectly combines fresh, meaty hake fillets from the North Atlantic with a zingy tartare hollandaise and sea asparagus, the combination of which really wakes up the flavours on the plate.
We use a thermo-mix to get the hollandaise just right but if you don’t have either then follow this simple hollandaise recipe and fold in the chopped ingredients from stage 1 at the end.
Easy Hollandaise: http://www.bbc.co.uk/food/recipes/hollandaisesauce_1309
Fine dice 50g of shallots and 50g of gherkins and mix with 50g Lilliput capers.
Add 50g of finely chopped chives and tarragon, a good squeeze of lemon juice and season to taste.
8 x egg yolks
100ml x white wine vinegar
400ml x warm, clarified butter
Set the thermo-mix to 70 degrees and blend the yolks and vinegar until the desired temperature is reached, this should take about 8 minutes if you’re using a bain-marie. Slowly add the butter until everything combines into a smooth, lustrous emulsion. Add the seasoned mix from step 1 and season to taste.
150g x chopped chives
250ml x extra virgin olive oil
1 x juice of a whole lemon
Pinch of salt and white pepper
Blitz all ingredients for four or five minutes in your blender, pass oil through muslin and chill.
300g x Samphire
Blanche the samphire or sea-asparagus in boiling water for one minute before draining, seasoning and drizzling with the chive oil.
4 x 200g Hake fillets, skin on, pin boned
Season the fish and drizzle with olive oil before placing the hake skin down in a non-stick frying oan over a medium heat. The fish will cook through without being turned, the end result? Golden, crispy skin with succulent & moist meaty flakes of fish.
Drain the fish and add a squeeze of lemon before serving on a bed of samphire with the hollandaise poured over the top.Back to Recipe list