Glenn Roach is bringing his Surf & Turf concept (originally from Macdonald Russacks Hotel in St Andrews) to Edinburgh’s Macdonald Holyrood Hotel this month. 

The menu takes inspiration from the abundance of great Scottish meat – Aberdeen Angus beef, lamb and game – and the finest shellfish in the world. This recipe offers fresh, Scottish produce and if you are a fan of foraging, this is the recipe for you.

Monkfish with Asparagus, Morrel Mushrooms & Wild Garlic

Wild Garlic Oil


  • 500g wild garlic
  • 500g vegetable oil


  • Place picked wild garlic and vegetable oil in to a high-powered food processor and blend until it splits
  • Pass through a fine sieve and allow to hang in the fridge until oil the oil has drained through.
  • Once complete transfer the oil into a squeezy bottle and always keep in the fridge.

Tip for finding Wild Garlic:

Wild Garlic grows in damp wooded areas making Scotland an excellent place to forage. The leaves and the flowers of the plant are edible. Wild Garlic is rich in vitamin A and C, calcium, iron, phosphorus, copper and sodium.

Morrel mushroom

  • Pick and wash fresh morel mushrooms and be very gentle and they are delicate.
  • Wash morel is water and leave to dry out on a j-cloth

Why choose morel mushrooms?

A morrel mushroom is a prized variety of edible mushrooms favoured for their rarity and rich flavours. The morel mushroom offers a distinct earthy taste that works well in pastas, soups and meat dishes. Morel mushrooms are high in antioxidants and boosts your immune system. Here at Macdonald we use Wild Harvest UK to get these fantastic mushrooms.


  • Wash asparagus in cold water
  • Trim the asparagus by snapping the woody end.
  • Blanche in boiling salted water for 3-4 minutes. Blanching is a cooking process wherein a food is scalded in boiling water or oil, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
  • Place asparagus in colander.



  • 110g fillet of monkfish
  • 50g unsalted butter
  • 10ml vegetable oil


  • In a hot non stick pan add 10 ml of vegetable oil once the oil is hot
  • Place the fillet in to the oil and fry on one side until golden.
  • Add 50g of unsalted butter and base the fillet for 2 minutes add lemon juice and Maldon salt to the pan and remove and plate on a resting tray.

Tips for Monkfish

Most times, it is quite easy to overcook fish. To know whether monkfish is cooked properly, take a sharp knife and insert the tip inside the thickest section; the knife will be too hot to touch and the flesh will appear bouncy. Always let the cooked fish rest for 5 minutes before you serve it.

Dish assembly

  • Place asparagus on the bottom of the plate creating a bed, slowly cook mushroom is butter and season and place on resting tray with fresh wild garlic.
  • Place mushroom and garlic on to the bed of asparagus leaving a small amount back on the tray.
  • The cooked fish is placed on top of asparagus and mushrooms and drizzle the wild garlic oil on top and around the plate, place the rest of the mushroom and wild garlic on top of the fish and serve.