Our winter a la carte menu reflects the season – with dishes to cheer and satisfy, making use of seasonal vegetables and warming ingredients.
“Roast saddle of monkfish wrapped in pancetta and served with a rich red wine jus, colcannon mash and seasonal vegetables.” It sounds …and tastes…delicious so we asked Head Chef, Laura Milne, to share the secret of this dish…….
The rich velvety red wine jus - often reserved for meat dishes - works wonderfully well with the monkfish, the meatiest of fish. The monkfish is firstly cooked on the bone to keep it moist. With the bone removed it is then wrapped in pancetta and roasted – creating a lovely contrast between the succulent fish and the crisp pancetta.
The original colcannon recipe has been adapted to make full use of winter vegetables – The Pierhouse’s winter colcannon includes carrot, turnip as well as the dish's traditional cabbage and potatoes.
Does it sound tempting? Take a look at our Winter a la carte Menu here>
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