Monkfish with dried cepe powder, butter poached lobster and apples

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.

Monkfish Ingredients

1 monkfish

10ml grapessed oil

20g unsalted butter

Squeeze of lemon juice


Pour grapeseed oil in a nonstick pan on a medium heat

Place monkfish in pan once oil is hot

Add butter and cook for 5-7 minutes

Squeeze lemon juice and remove from heat

Cepe Powder Ingredients

200g cepe mushroom

4g salt


Dry cepe mushrooms in a dehydrator or in a warm and dry oven for 12 hours

Blend mushrooms to a fine powder in a food processer with salt

Lemon Puree Ingredients

200g lemon rind

500g sugar

3g turmeric


Zest lemons until the rind measures 200g

In a pan add lemon rind, turmeric and sugar and bring to the boil, reduce sugar to 100g

Blend until smooth in a powerful food processor

Add a squeeze of lemon juice from leftover lemons

Place mixture into a squeeze sauce bottle

Herb oil Ingredients

Fresh herbs (any combination, only leaves)

1 cup of canola oil or grapeseed oil

3 cups of water



Add ice and water to a bowl to form an ice bath, set aside

Boil a medium-sized pot of water over a high heat

Once boiling add fresh herbs and cook for 20 seconds

Quickly transfer herbs from boiling water to ice bath

Remove herbs and squeeze as much excess water from the herbs as possible

Transferred squeezed herbs to a high-powered blender

Add oil and blend on highest speed for 2-3 minutes

Once blended, the herb oil should feel warm and have a little steam

Line a fine strainer with cheesecloth and place on top of a mixing bowl

Pour blended mixture through the strainer, allow the oil to drain naturally, this step can take up to 30 minutes

Once finished, store in a small container and keep refrigerated

Poached Lobster Ingredients

Lobsters (400g)

6 sprigs of fresh tarragon

10g of butter

4 garlic cloves

Olive Oil


Place the tails into the boiling water (for about 30 seconds until the shell starts to turn red and the tail turns up)

Remove tails and plunge straight into iced water

Put the claws in the water and re-boil

Leave them to cool in the liquid

Remove the tail meat from the shell and place in the refrigerator

Crush the lobster bones.

Put the pan with the sweated vegetables back on the stove and heat up

Add the lobster shells and cook until the protein has started to set

In a pan melt butter, along with garlic and tarragon and finish lobster protein with the melted butter

Apple Ingredients

1 x Granny smith apple

Lemon juice 10ml


Peel and dice apple

Add lemon juice and cover in water


Add your lemon purée to the bottom of the plate

Allow cooked fish to rest and then place on to the middle of the plate

Using fine sieve lightly dust your cepe powder

Add the poached lobster on top of the monkfish and finish with herb oil