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.

Notes about this recipe

  • Eat Your Books

    Can substitute any other light red wine for Beaujolais wine.

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