Smoked Haddock Chowder with Sea Bream by Jason Gallagher of The Stockbridge Restaurant in Edinburgh
A favourite in Edinburgh’s foodie scene, The Stockbridge Restaurant, has become a big hit among locals drawn by first-rate Scottish cuisine and warm, friendly service.
In the 12 years Jane Walker and Jason Gallagher have owned the restaurant they have been awarded numerous accolades and it’s no surprise given their ethos. Priding themselves on providing a fine dining experience without the pretentious association, this family-run restaurant has managed to maintain a traditional dining experience for clientele while putting a creative and modern flare on the classic Scottish dishes served.
Chef Jason takes the reins in the kitchen; sourcing all ingredients himself to ensure the finest quality of food goes into his menus, guaranteeing high quality dishes arrive at the guests’ table. A two AA rosette chef, you’ll find him in the kitchen of the Stockbridge Restaurant every night while his partner Jane – wine connoisseur and gin enthusiast – is the friendly face who welcomes you as you descend down the steps to this romantic, decadent grotto.
Serves four
Ingredients:
1lb smoked haddock
1 fillet of seabream or seabass
1pt milk
1 bay leaf
Thyme
10 peppercorns
1pt white stock
1lb shitake mushrooms (or button mushrooms)
2 small butternut squash (1 large) peeled and cut into 1cm dice
2 onions, diced
2 cloves garlic
2 yellow peppers, diced
Butter
Fine shredded spinach leaf
Method
1 Place smoked haddock, white stock, peppercorns, bay leaf and milk into deep pan and bring to simmer, slowly adding thyme. Afterwards, poach haddock for five minutes before removing and allowing it to cool until it flakes.
2 Next, in butter sweat off vegetables in deep frying pan at a high heat until they start to soften. Strain milk and stock broth over vegetables and bring to boil. Reduce heat, add flaked haddock and shredded spinach and simmer for 10 minutes until the vegetables have softened. Before serving be sure to check the seasoning of the dish.
3 For that extra touch, season and score the skin of fillets of seabream or seabass, place it skin side down in a hot pan with vegetable oil and cook for a couple of minutes. Turn it over and cook on the other side for one minute. Serve on the top of a bowl of your delicious chowder.
In association with Taste Communications.
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