Monkfish, purple sprouting broccoli, green sauce, kombu
By Stuart Ralston of Aizle
AIZLE has no traditional menu. The Edinburgh restaurant offers a five-course dinner for £45 based around its monthly “harvest”. Stuart says this means he has the freedom to utilise the best produce local farms and suppliers have to offer. Customers benefit by knowing everything on their plate is at the height of quality and seasonality.
Monkfish
100g piece of monkfish tail, skinned
1 tbsp unsalted butter
1 tbsp Pomace oil
2 sprigs lemon thyme
½ lemon
Salt
METHOD
1 Heat pan and add oil and butter. When butter starts to brown and caramelize, add monkfish tail. Baste butter over the fish for 3 minutes on each side, and then rest for 2-3 minutes so juices stay absorbed.
Purple Broccoli:
2-3 long stems of Purple Broccoli
olive oil
½ lemon juice
METHOD
1 Cook broccoli in slightly salted boiling water for 3 minutes until tender. Drain and season with salt, lemon juice and a little olive oil.
Green Sauce:
1½-2 cloves garlic, peeled
20g capers
6 anchovy fillets
100g flat-leaf parsley, leaves picked
100g spinach, leaves picked
50g mint, leaves picked
8 tbsp really good extra virgin olive oil
Salt
METHOD:
1 Blanch parsley, spinach and mint in boiling water, then refresh into ice-cold water to stop cooking.
2 Blend all the other ingredients together until you get a pesto style consistency, then reserve in fridge.
To assemble: Place rested fish, sliced if you desire, on to a warm plate. Scatter the hot broccoli along the side of fish. Dot green sauce along all the hot ingredients so you get a little of everything!
Season with dried Kombu flakes. We buy them from maraseaweed.com.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here