- 20/24 oz monkfish
- 1 carrot
- 1 leek
- 1 courgette
- 4 x 4 inch pastry cases
- 2 tblsp hollandaise sauce
- Cut monkfish into 2-inch strips.
- Cut vegetables into 1-inch Julienne.
- Cook fish as stir fry for 3 minutes, season, add the vegetable Julienne and cook for a further 2 minutes.
- Discard any juices and place in pastry cases.
- Top with Hollandaise Sauce and glaze under the grill.
Recipe courtesy of King Sitric Fish Restaurant, East Pier, Howth, Co Dublin.