Scottish Salmon fillet, Smoked Mussels & Langoustine with Lemon & Anchovy Puree

Smoked Mussels Ingredients:

300g wood chips

100g oats

200ml Eden Mill No.9 whisky

150ml water

400g mussels

Method:

Soak the wood and oats in whisky and water for a minimum of 1 hour.

Put chips in a gastro tray with a steamer tray insert on top and cover with foil. Heat the tray with chips gently until 120 degrees (no higher!)

Dry mussels with j-cloth (drier they are the more flavour they will take in)

Once temperature is reached open foil and place mussels in tray

Remove from heat and leave on the side for approx 1 hour until mussels take that nice smokey flavour

Lobster Bisque Ingredients:

2kg lobster carcasses

1 litre olive oil

200g carrots

200g onions

200g fennel

10gr white pepper corn

10gr coriander seeds

2 star anise

1 garlic head

500gr tom plum chopped

60gr tom puree

100ml cognac

400 ml water

10gr salt

1 bay leaf

5 thyme sprigs

Method:

Place roasting tray with oil on solid top and add lobster carcasses, roast well and then remove from heat and deglaze

In a separate pan sweat carrot, fennel, onions and garlic – no colour!

Add the spices and herbs after 10 mins and sweat for further 5 mins

Now add tom paste, fresh toms and water, cook out for further 10 mins and add carcasses.

Add the water to below the top of the carcasses and bring to boil. Simmer and cook for 20 mins, pass through and drain well then pass through fine sieve

Langoustine

Ingredients:

1 whole langoustine

Method:

In a pan of boiling water blanch the langoustine for 3 minutes and then place into ice water.

Once cooled half the langoustine using a serrated knife and grill with garlic butter for a 4 minutes

Salmon fillet ingredients:

100g fresh Scottish salmon fillet

20g butter

5ml lemon juice

5ml vegetable oil

Method:

In a nonstick frying pan add 5ml of oil and take up to a medium heat.

Place salmon fillet skin side down in the pan and cook until you get a nice golden colour on the skin.

When the fish is 50% cooked add butter and flip the fish over and base the foaming butter, add lemon juice at the end

Anchovy Puree Ingredients:

6 oil-packed anchovies

2 clove garlic

1/4 tsp. chopped rosemary

1/2 tsp. finely grated lemon zest

1/2 tsp. crushed red pepper

2 tbsp. fresh lemon juice

6 tbsp. extra-virgin olive oil

1 tbsp. finely chopped flat-leaf parsley

Method:

In a blender or food processor, pulse the anchovies with the garlic, rosemary, lemon zest and crushed red pepper until the garlic is finely chopped.

Add the lemon juice and olive oil and puree until smooth.

Add the parsley and pulse just to incorporate.

Lemon Puree Ingredients:

200g lemons peeled

5g turmeric

15g sugar for each blanch

Method:

Place peeled lemon rind in a pan and just cover over with water

Add turmeric and sugar, then blanch and refresh.

Continue to blanch 9 times.

After last blanch blitz till smooth adding water to blend easily. (You want the puree to be thick)

To finish add stock, syrup and lemon juice before you serve.

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.