CHEF MARK HEIRS Adventures in Shellfish 16th March
Smoked Trout ooOOoo Roasted Scallop with leek and a smoked seaweed sauce ooOOoo Devilled Crab Toast ooOOoo Roasted Langoustines with garlic and hazelnut butter
RECIPES SMOKED TROUT Ingredients Trout Mousse
200g Campbells & Co. Cold Smoked Trout 175g Full Fat Cream Cheese 50ml Double Cream 1 Lemon – juice and zest 10g Fresh Dill – roughly chopped 1 Cucumber – cut lengthways into ribbons 10g Dried Lime 50ml Mackintosh of Glendaveny Rapeseed Oil Oyster Mayonnaise
2 Egg yolk 250ml Mackintosh of Glendaveny Rapeseed oil 4 Scottish Oysters 25ml Lemon juice Pinch LoSalt Pinch White pepper Whelk Dressing
1 Shallot – finely diced Whelks – cooked, trimmed and sliced ½ Lemon – zest and segments 10g Chive – finely chopped 10g Dill – finely chopped 100ml Mackintosh of Glendaveny Rapeseed Oil To serve Sliced cold smoked trout
Method
1. For cucumber cannelloni vac pak the cucumber ribbons with the dried lime and rapeseed and chill overnight 2. For the trout mousse place the trout, cream cheese, double cream, lemon and dill in a blender and blitz until smooth. Fill into a piping bag with 14mm plain tip. Lay a flat sheet of cling film and place the compressed cucumber ribbons overlapping to create a 10cm square sheet of cucumber. Pipe the trout mousse along one side and roll to create a cylinder of trout wrapped in cucumber. Twist the cling film ends tightly and refrigerate until required. 3. For the mayonnaise, baked the oysters in the oven at 180’c for 7 minute until the shells start to open the remove from the shell keeping any liquids and place In a food processor with the yolks, blitz and slowly add the oil to create a smooth thick mayonnaise. Then season to taste, place in a sauce bottle and chill until required. 4. To make the dressing simply combine all the ingredients in a mixing bowl and season to taste 5. To serve place the sliced trout on the bottom of a plate with dots of oyster mayonnaise around the circumference. Place a trout cannelloni in the centre and dress with the whelk dressing
ROASTED SCALLOP WITH LEEK AND A SMOKED SEAWEED SAUCE Ingredients For the scallop
3 x Large Macduff King Scallop (roe on or off depending on personal preference) small sprig of lemon thyme 20g unsalted butter ½ fresh lemon 50ml Mackintosh of Glendaveny Rapeseed Oil LoSalt ground white pepper For the roasted leeks
1 x large leek (trimmed, wash and very finely sliced) 1x clove garlic (crushed) small spring lemon thyme 100ml x chicken stock 50g x unsalted butter 20g x Mackintosh of Glendaveny Rapeseed Oil LoSalt ground white pepper For the smoked seaweed sauce
20g x unsalted butter 15g x plain flour 250ml x chicken stock 20g x crème fraiche small bunch fresh chives 1 tbsp x Mara Seaweed Applewood Smoked Dulse LoSalt ground white pepper
Method
1. For the sauce melt half the butter in a sauce pan with the flour, cook out for 3-4 minutes, and the seaweed and the stock stirring to prevent lumps, bring the sauce to a boil and simmer for 8-10 minutes, add the crème fraiche and continue to simmer for a further 4-5 minutes. Adjust the seasoning, sieve, then whisk in remaining butter and finish with finely chopped chives. 2. For the roasted leek, heat the rapeseed oil in a sauce pan add the butter followed by the leeks and garlic and cook over a low heat for 5 minutes until soft add the thyme and chicken stock and reduce for 4-5minutes over a high heat then season to taste. 3. To cook the scallops, heat a frying pan with the rapeseed oil, season the scallops and place in the pan, over a high heat. After 90 seconds turn the scallops and add the butter and thyme to the pan and baste to glaze the scallops. Remove from the pan and drain off excess butter 4. To plate, place the roasted leeks in the centre of a bowl of scallop shell top with the roasted scallops and spoon over the seaweed sauce.
DEVILLED CRAB TOAST Ingredients
250g Macduff crab meat 15g unsalted butter 15g plain flour 120ml whole milk 100g grated cheddar - Old Edinburgh Cheddar Extra-Mature Cheddar and Orkney Cheddar Mature Coloured Cheddar 1tsp Dijon mustard 1tsp Worcestershire sauce tabasco to taste 2 x egg yolks LoSalt ground white pepper thick sliced white sourdough bread shallot and caper salad
small bunch flat parsley (finely chopped) 1 lemon 4 tbsp x capers (drained and chopped) ½ banana shallot (finely diced) 75ml x Mackintosh of Glendaveny Rapeseed Oil 25ml x white wine vinegar watercress or any peppery salad leaf Method
1. For the crab, melt the butter in a pan over a low heat add in the flour and cook out for 3-4 minutes, gradually add the milk stirring to prevent lumps until you have a smooth mixture. Add the mustard, w/shire sauce, tabasco and cook for a further 4-5 minutes. Slowly add the grated cheese making sure to sure to prevent lumps. Remove from the heat allow to cool slightly and beat in the egg yolk. Add the crab meat and season to taste. 2. Spread the mixture over hot toasted sourdough and place under a hot grill until golden brown For the salad add all ingredients other than the lettuce to a jar place on the lid and shake vigorously until well mixed, dress the salad leaves and serve alongside the crab toast
ROASTED LANGOUSTINES WITH GARLIC AND HAZELNUT BUTTER Ingredients
8 whole Macduff langoustines 1 whole lemon 200g unsalted butter (soft) 100g roasted hazelnuts 5 cloves garlic (crushed to smooth puree) small bunch flat parsley 50 ml Mackintosh of Glendaveny Rapeseed Oil LoSalt ground white pepper Method
1. In a food processor blitz the hazelnuts, garlic, parsley with a pinch of salt and pepper until a rough paste is formed, add the soften butter and blitz until fully combined. Roll in cling film or parchment paper to form a long sausage shape of butter tie the end and freeze. Once frozen slice into 2cm thick discs 2. Cut the Langoustines in half lengthways and remove grit and stomach sac. Then place in a large bowl with the rapeseed oil and a pinch of LoSalt and pepper and toss to coat the langoustines. Place under a grill on the highest setting for 2 minutes remove and place 1 or 2 discs of the flavoured butter on each langoustine and return to the grill for a further 3 minutes until the butter starts to melt and baste the langoustine 3. Served the langoustine piled high with some fresh lemon
SUPPLIER / PRODUCT LIST Campbells & Co. Klinge Foods Lactalis Mclelland Macduff Shellfish (Seafood) Mackintosh of Glendaveny Mara Seaweed Vegware
Cold Smoked Trout LoSalt – Reduced Sodium Salt Old Edinburgh Cheddar Extra-Mature Cheddar and Orkney Cheddar Mature Coloured Cheddar Scallop, Brown Crab, Langoustine, Whelks Rapeseed Oil Seaweed Flakes/Seasonings Plant Based Compostable Foodservice Packaging