Chef Orry Shand - Seafood Discovery

CHEF ORRY SHAND Seafood Discovery 16th March Scottish salmon mi-cuit, lemon, ginger & finger lime dressed crab claw, brown crab emulsion oooOooo Pan roast Macduff king scallops & Loch Duart salmon with scallop roe & Mara seaweed butter sauce oooOooo Roast monkfish tail, tomato fondue, grilled baby gem lettuce, mature Orkney cheese espuma oooOooo Tempura Macduff lobster claw served with rapeseed oil & seaweed emulsion. oooOooo Smoked half lobster with warm lime and herb butter sauce. oooOooo RR Spink & Sons cold smoked trout with traditional garnish, horseradish cream & potato blinis oooOooo Cold smoked trout, chive & Orkney cheese gougeres

RECIPES SCOTTISH SALMON MI-CUIT, LEMON, GINGER & FINGER LIME DRESSED CRAB CLAW, BROWN CRAB EMULSION Ingredients

1 side of Loch Duart salmon Macduff brown crab claws LoSalt 200ml water 200ml Rice vinegar 1 juice of Lemon 30g Sugar 30g Cumin seeds (toasted) Ponzu –10ml mirin, 30ml soy, 10ml rice vinegar Mackintosh of Glendaveny Lemon Rapeseed Oil For the salmon, cure in LoSalt completely covered for one hour, then remove and place in water for one hour. For the wet cure, boil the water, rice vinegar, lemon juice, sugar and toasted cumin seeds and allow to cool before placing the salmon in for one hour. Remove and slice then brush with the ponzu.

Cook, cool and pick the crab claws. Dress with lemon rapeseed oil, blanched diced ginger and finger lime.

Brown Crab Emulsion Ingredients

1 egg yolk Lemon juice 250ml Mackintosh of Glendaveny Lemon Rapeseed Oil 60g brown crab Method

Place egg yolk and lemon juice in the blender with a pinch of LoSalt and blend for 2 minutes before slowly adding the oil. At the end add the cooked brown crab meat and blend until smooth and season.

PAN ROAST KING SCALLOPS & SALMON WITH ROE & SEAWEED BUTTER SAUCE Ingredients

Macduff scallops with roe on Loch Duart Salmon 1 Lime 50ml Double Cream 250g of Butter Mara Dulse Seaweed Flakes Method

Season the scallops and salmon with LoSalt and pan fry, poach the scallop roes gently in stock from 5 minutes or until firm, dice once cooled.

For the butter sauce, heat the juice of 1 lime in a pan with 50ml of double cream, once boiling remove from the heat and whisk in 250g of butter a little at a time until incorporated. Season with a little fish sauce and the Mara Dulse seaweed flakes.

ROAST MONKFISH TAIL, TOMATO FONDUE, GRILLED BABY GEM LETTUCE, MATURE ORKNEY CHEESE ESPUMA Ingredients

Cheese espuma recipe: 300g double cream 200g cream cheese 200g Orkney mature cheddar Method

To make the espuma reduce the double cream in a pan by half, then add the cream cheese and Orkney cheese and blend until smooth. Place in the warmed espuma gun and add 1 n20 charge.

Keep warm.

Tomato Fondue Ingredients

1 finely diced shallot 1 clove of garlic 5g smoked paprika Crushed cardamom seeds 50ml Apple Cider 10g Sugar 15g Tomato Paste 4 Tomatoes Method

Sweat the finely diced shallot with the clove of garlic until soft with no colour, add the smoked paprika and crushed cardamom seeds, then add the apple cider vinegar and sugar. Cook down, then add tomato paste and tomatoes that have been de skinned and seeded and finely diced.

Cook down until all the moisture has gone and you have a thick tomato stew.

For the cooking, the Scottish monkfish tail will be seasoned with LoSalt and pan roasted in rapeseed oil. The baby gem will be roasted in the pan alongside.

TEMPURA LOBSTER CLAW SERVED WITH RAPESEED OIL & SEAWEED EMULSION Ingredients

Macduff Lobster Claw Batter Ingredients

15g Yeast 140ml Sparkling water 100g Pasta flour Method

Mix all the batter ingredients together and prove the batter in a warm place until it has risen, place a cooked lobster claw in the batter and deep fry at 180c until crisp & golden.

Emulsion Ingredients

3 eggs Water ½ lemon Pinch of LoSalt 200ml Mackintosh of Glendaveny Pure Rapeseed Oil Mara Dulse Seaweed Flakes Method

Whisk 3 eggs over a pan of simmering water with the juice of half a lemon and a pinch of LoSalt.

Once like a sabayon (light and fluffy) remove from the heat and slowly whisk in 200ml of rapeseed oil. Season with the Mara Dulse seaweed flakes.

SMOKED HALF LOBSTER WITH WARM LIME AND HERB BUTTER SAUCE Ingredients

Macduff 500-600g whole Macduff lobster 1 Lime 50ml of Double cream 250g of Butter Chives Tarragon Parsley Chervil Method

Cook the whole live lobster for 5 minutes in heavily seasoned water. Cool in iced water and break down the meat. Heavily smoke the shell.

For the butter sauce, heat the juice of 1 lime in a pan with the double cream, once boiling remove from the heat and whisk in the butter, a little at a time until incorporated. Spoon some sauce inside the smoked shell and add the meat back in, spoon some more sauce over the meat.

Heat the lobster in the smoked shell in a tin foiled dish with a splash of water in the bottom. Add chives, tarragon, parsley and chervil to the remaining sauce.

Once the lobster is heated add some of the juices from the tray to the sauce and sauce the lobster.

SMOKED TROUT WITH TRADITIONAL GARNISH, HORSERADISH CREAM & POTATO BLINIS Ingredients

RR Spink & Sons cold smoked trout Chopped shallots Chives Capers Cooked egg Method

Serve the cold smoked trout with chopped shallot, chives, capers, and cooked egg

Horseradish cream Ingredients

200ml Double cream 20g of smooth horseradish sauce 20g crème fraiche Method

Whisk the double cream with the smooth horseradish sauce until soft peak then add the crème fraiche. Serve a spoon with the trout.

Potato blinis Ingredients

2 Whole egg 2 Egg yolk 2 Egg white 225g Cooked dry baked potato flesh Mackintosh of Glendaveny Pure Rapeseed Oil Fresh chopped herbs In a bowl add the potato flesh with the whole egg and egg yolk until a smooth paste, season and add the chives. Whisk the egg whites until soft peak and fold in. Pan fry the mix in dollops in rapeseed oil. Serve with the trout dish.

SMOKED TROUT, CHIVE & ORKNEY CHEESE GOUGERES Gougeres Ingredients

188ml Water 63g White wine 5g LoSalt 112g Butter 150g Plain flour 4 eggs 50g Orkney mature coloured cheddar Method Heat the butter, water, LoSalt & white wine in a pan and bring to the boil. Then add the flour and cook out until coming away from the edges of the pan. Add the cheese and incorporate, beat until cooled by hand or with a paddle in a mixing bowl. Then add the eggs one at a time until the mix is thick and glossy. Pipe on a silpat mat on a tray and bake at 200c for 11 minutes. Once baked place on a cooling rack and once cool make a hole in the bottom.

Cheese filling Ingredients

20g butter 10g flour 100ml milk 10g English mustard 10g chopped chives 50g chopped RR Spink & Sons cold smoked trout 30g grated Orkney coloured cheddar LoSalt Cayenne pepper Make a cheese sauce by melting the butter in a pan and adding the flour. Slowly add the milk warmed until fully incorporated and a silky-smooth sauce. Add the cheese and mustard and season with LoSalt and cayenne pepper. Add the trout and chives last.

Fill the gougeres with the trout and Orkney cheese filling and warm in the oven for a few minutes before serving.

SUPPLIER / PRODUCT LIST Dawnfresh Lactalis Mclelland Loch Duart Klinge Foods Macduff Shellfish (Scot) Ltd Mackintosh of Glendaveny Mara Seaweed

RR Spink & Son’s Cold Smoked Trout Old Edinburgh Cheddar Extra-Mature Cheddar and Orkney Cheddar Mature Coloured Cheddar Fresh Salmon LoSalt - Reduced Sodium Salt Brown Crab, Scallops with Roe On, Lobster Rapeseed Oil Seaweed Flakes/Seasonings