Hake, piperade, sweet garlic puree, smoked tomatoes, pomme dauphine and tomato foam by Duncan McLachlan of Playfair’s, St Andrews.

The Ardgowan Hotel in St Andrews contains the acclaimed restaurant Playfair’s. Here they are passionate about three things; flavour, origin and seasonality. A member of Food from Fife, this family-run business has son Duncan McLachlan as Head Chef. He sources ingredients from carefully selected suppliers with all dishes prepared in house. The a la carte menu features a wide selection of chargrilled locally sourced steaks and seafood as well as some creative and classic dishes.


Garlic Purée:

2 heads of garlic, peeled

150ml double cream

Tomato Foam:

500ml bouillabaisse sauce

50ml double cream

2 Co2 cartridges

Smoked Tomatoes:

1 packet of yellow cherry tomatoes

Smoking chips


3 mixed peppers, finely sliced

1 garlic cloves, finely sliced

2 shallots, cut into rings

1 fennel, sliced

100ml olive oil

1 litre tomato juice

1 star anise

Pomme Dauphine:

250g mash

250g choux pastry

6 hake fillets, 160-180g


Garlic Purée:

Place garlic in saucepan over a medium-high heat.

Fill with cold water and bring to the boil.

Refresh water, and repeat three times.

Warm cream and blitz with garlic in food processor until smooth.

Season and transfer to a squeezy bottle, keep warm.

Smoked Tomatoes:

Set up smoker with chips.

Put in tomatoes, cover with foil and smoke on high heat for eight minutes.

Remove from heat and leave covered until needed.

Tomato Foam:

Heat up bouillabaisse sauce with double cream.

Blitz until smooth.

Transfer to a cream whipper and charge with the Co2 canisters.


Sweat off shallots until transparent.

Add fennel and continue to cook for 3-4 minutes.

Add peppers and garlic and cook for two minutes.

Add remaining ingredients and cook for approximately 20 minutes.

Pomme Dauphine:

Combine pastry and mash in mixer.

Beat with paddle attachment until smooth.

Form into balls and deep fry at 180?C until golden (2-3 minutes).

Assemble ingredients as per image. Then pan fry the hake fillets, skin side down for 2-3 minutes and turn to finish cooking. Serve on top of piperade and finish with tomato foam

In association with Taste Communications