Scottish wild Halibut, Celeriac remoulade, sorrel purée, pickled clams and smoked mussels

Celeriac remoulade


½ of a small celeriac sliced into julienne strips

200g rock salt

2 egg yolks

1 tbsp Dijon mustard

250ml sunflower oil

2 tsp white wine vinegar or lemon juice

salt and pepper, for seasoning


Salt the celeriac overnight with rock salt to withdraw the moisture.

To make a mayonnaise, tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until combined.

Whisking constantly, add a small drop of oil and whisk, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken.

Whisk in the vinegar or lemon juice and season to taste.

Wash the salt off the celeriac.

Add the celeriac to the mayonnaise.

Sorrel purée


300g of sorrel

15g of nasturtium leaves

70g of butter, diced

200ml of water

1 pinch of salt

400g of ice


Place a pan on the stove until hot.

Pick the sorrel from the stalks, place in a bowl and add the nasturtiums.

Add the diced butter and water to the sorrel, and then pour into the hot pan.

Add a pinch of salt and cook for around 2 minutes.

When the sorrel is cooked, add the ice.

Drain, place in a blender sorrel and blitz until smooth.

Pickled clams


500ml of cider vinegar

50g of sugar

1 orange, zest finely sliced

2 star anise

1 tsp black pepper

1 tsp fennel seeds

1 tsp allspice berries

50ml of rapeseed oil

Clams 50g


Add all ingredients apart from the clams into a pan to make a pickle.

Boil for 5 minutes and allow to cool.

In a separate pan on a high heat add the clams so they pop open and then transfer into a colander and separate the meat from the shells.

Pour pickle over clams and refrigerate.

Smoked mussels


200g mussels

50g wood chips smoking chips


In a tray place the wood chips and then place a baking tray on top.

Place mussels on the baking tray and cover with tin foil.

Cook on a high heat for 5 minutes and then leave covered for a further 15 minutes.



Halibut Filet

Tablespoon of butter


Cook Halibut in a nonstick pan on a high heat until a golden colour

Turn heat down to a medium heat

Add butter then flip over and cook for a further 4 minutes

Dish Assembly

On the plate firstly add the sorrel purée and place the cooked halibut on top

Carefully place the celeriac remoulade around the halibut and then add the mussels and clams on top of the remoulade, top with caviar

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.