Roast fillet of monkfish with rösti potatoes, spinach and red wine sauce from New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland (page 47) by Nick Nairn
- spinach
- potatoes
- sunflower oil
- fish stock
- Beaujolais wine
- clarified butter
- monkfish tails
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.