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)

Ingredients

  • 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

 

Recipe

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

Step 1)

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.

Step 2)

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.

Step 3)

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.

Step 4)

300g x Samphire

Blanche the samphire or sea-asparagus in boiling water for one minute before draining, seasoning and drizzling with the chive oil.

Step 5)

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.

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