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Smoked Salmon and Seared Monkfish Recipe by Chef Anthony Holland

Smoked Salmon and Seared Monkfish Recipe 1

This duo of Connemara smoked salmon & seared monkfish recipe is a real Valentine’s day showstopper with a heart shaped Kelly’s black pudding. Impress your beloved with this delicious dish from Ice House Hotel Head Chef Anthony Holland.

Ingredients:

1 piece of fillet of monkfish
3 slices of Kelly’s black pudding
3 slices of smoked salmon
2 slices of Parma Ham
1 onion
1 carrot
1 courgette
A bunch of oyster mushrooms
Beetroot Puree
A couple of cherry tomatoes and pea shoots
50g Cajun flour (Cajun spice mixed in with plain flour)
Olive oil, for cooking

Method:

1. Wrap the fillet of monkfish in Parma ham.
2. Fry the monkfish in a pan to seal it and then place in an fan oven for 6/7 minutes at 170C.
3. Mould Kelly’s black pudding into a heart shape using a heart cutter. Place the pudding on the outer area and place the smoked salmon in the inner area. Once moulded, place in a pan and slowly pan fry until cooked.
4. Cut the onions into ring shapes and place in Cajun floor and deep fry for 30 seconds until crispy.
5. Place shaved carrot, shaved courgette and oyster mushrooms in a pan and sauté until nearly cooked. Add in a rocket salad towards the end.
6. To finish add white wine and reduce, then add in beetroot puree to finish, cooking for 30 seconds.
7. To plate up, place the vegetable mix on the plate, cut your monkfish in two and place on the vegetables, stack the crisp onions to the side of the vegetables and place the black pudding onto top of it.
8. Garnish the plate with some grilled cherry tomatoes and pea shoots.

Smoked Salmon and Seared Monkfish Recipe 1

RECIPE BY ANTHONY HOLLAND HEAD CHEF AT THE ICE HOUSE HOTEL

With a restaurant perched on the banks of Ballina’s salmon estuary and a Mayo born Head Chef that hails from Achill Island, you won’t be surprised to hear that seafood sings at The Ice House Hotel. Matched with wonderfully fresh locally sourced seasonal vegetables, the finest meats and a team passionate about creating the very best, at the Ice House you’ll find your tastebuds tantalised.

This is Mayo fine dining like nowhere else. Head Chef Anthony Holland brings a wealth of talent and experience to the Ice House Hotel having worked in some of Ireland’s very best hotels including Ashford Castle, Mulranny Park Hotel and Kinnitty Castle. Put that together with his well travelled sense of adventure that brings a fusion of flavours to everything from the Ice House’s casual lunch menus to an evening fine dining menu and you’re guaranteed dishes to delight.

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