Recipe: Martin Wishart’s Monkfish with Chorizo and Cockles

Malmaison the honours Glasgow martin Wishart

The Honours at Malmaison held a night to get to know Martin Wishart as well as experience behind the scenes. There have been previous events like this where you get to taste some wine, learn to cook with Martin and then relax over some lunch. A perfect day for a foodie.

TMI Christmas Thank Mal its Christmas Glasgow Malmaison cocktails

After some cocktails in the funky Mal Bar, we made our way through the restaurant to the kitchen

malmaison-glasgow the honours food menu december christmas

The kitchen was buzzing with staff filling orders for the restaurant, luckily we had a section to ourselves to take part in making some dishes.

Malmaison the honours Glasgow martin Wishart

We were all out at ease by Martin as he explained the ingredients and what he was going to show us what to make, then he asked for a helper.  Our foodie assistant was in there quick to show off her skills, and Govan patter!

Malmaison the honours Glasgow martin Wishart

It was all hands to the pans in the kitchen.  This dish was a quick and simple one to make. It sounded complicated but it wasn’t at all.

Malmaison the honours Glasgow martin Wishart

Plated up, it looked delicious and it certainly did taste delish.

Malmaison the honours Glasgow martin Wishart

You can make this dish at home by using the recipe below.

Recipe: Martin Wishart’sMonkfish with Chorizo and Cockles


  • 100 g spicy cooking chorizo thinly sliced
  • 30 fresh cockles washed under cold running water
  • 4 tbsp olive oil
  • 15 cherry tomatoes halved
  • 4 x 160g portions of monkfish fillet lightly dusted with plain flour
  • 125 ml dry white wine
  • 2 tbsp chopped parsley
  • 50 g unsalted butter


  • place a pan and heat up olive oil over a moderate heat.
  • Once the oil has warmed up, add the chorizo and fry until the fat begins to run out.
  • move the chorizo to the side of the pan.
  • Turn up the heat, add the monkfish and fry for 2-3 minutes on each side. Add the cockles, tomatoes and wine, place the lid on top and reduce to a medium heat.
  • Cook for 2-3 minutes, being careful not to overcook the fish.
  • Transfer the fish and any open cockles on to warm plates.
  • Increase the heat under the pan, add the parsley and butter and simmer, shaking the pan occasionally.
  • Once the butter has melted and all the cockles have opened, divide the remaining cockles and sauce between the warm plates and serve immediately.
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Find out more about Malmaison Events by clicking HERE.

To book a meal in The Honours, click HERE.





I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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