Aishling Moore: A trip to Vienna inspired this monkfish scampi with tomato and anchovy ketchup

In Vienna, my classic schnitzel was an uber-thin escalope of veal, fried crisp and accompanied by a simple potato salad and a wedge of lemon

Aishling Moore: "So simple and satisfying to throw together, the anchovy ketchup complements this weekend’s monkfish scampi wonderfully." Picture: Chani Anderson.

Sat, 21 Feb, 2026 - 02:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

This weekend’s recipe is inspired by a Wiener schnitzel I had while on holiday in Vienna. I’ve always been a fan of a schnitzel; we have had a fish schnitzel on and off the menu for the past few years at Goldie.

Our unconventional version makes the most of the tails of round fish, the likes of cod, hake and pollock, but sometimes we will use the fillets of flat fish too.