Pan-Seared Local Scallops

Served on a bed of crunchy asparagus and accompanied by an Arbroath Smokie Broth scented with saffron

Serves 4

INGREDIENTS

 

24 LARGE SCALLOPS
2 BUNCHES ASPARAGUS (ENDS REMOVED)
1 ARBROATH SMOKIE
1½ LITRES FISH STOCK
½ g SAFFRON
250g BROTH MIX
2 LARGE SHALLOTS (FINELY CHOPPED)
1 SPRIG THYME
1 BAYLEAF
SEA SALT
BLACK PEPPER
OLIVE OIL

METHOD

 

Prepare the smokie by removing all skin and bones (this is quite a lengthly process but the end result is worth it).

Flake the fish into small pieces and set aside.

Gently sweat shallots in a medium sized sauce pan with a little olive oil.

When cooked, add broth mix, cook for a further minute then add 1 litre of fish stock and the thyme, bay leaf and saffron.

Cover and simmer for approximately an hour, topping up with more fish stock if needed.

After an hour turn off the heat and add the smokie flakes and chopped parsley. Cover and set aside.

Next place a pan of heavily salted water to boil in preparation for cooking asparagus.

Place a large frying pan on a high head and add some olive oil. When slightly smoking, add scallops and cook until both sides are golden brown, then season.

While scallops are cooking, add asparagus to boiling water and cook covered for 2 minutes, then strain.

To assemble the dish, place six asparagus in the bottom of a large bowl, then add a couple of ladles of smokie broth, next arrange 6 scallops nicely on top of asparagus.

Smoked Salmon Cheesecakes with Tomato Salsa

Serves 4

THE BASE

 

75G BUTTER
100G FINE OATMEAL
SALT AND PEPPER

Method

 

Melt butter gently, the mix in oatmeal until all the butter is absorbed. Season.

Place in moulds and spread evenly ½ cm thick.

THE FILLING

 

1 EGG YOLK
180G SLICED SMOKED SALMON
1 DESSERT SPOON CHOPPED FRESH DILL
½ LEMON – JUICE AND ZEST
200G PHILADELPHIA CHEESE
3 TABLESPOONS DOUBLE CREAM
100ML CRÈME FRAICHE
SALT AND PEPPER

Method

 

Bring pan of water to boil. Reduce heat to gentle simmer, place Philadelphia Cheese in a stainless steel bowl over water and stir until melted.

Add chopped dill, crème fraiche and cream. Stir continuously until mix is runny.

Add egg yolk and fold in thoroughly.

Place roughly chopped smoked salmon onto set oatmeal base.

Bake at 150°C for ten minutes, checking half way through.

Chill.

Turn out and serve.

Tolbooth Crab Soup

 

INGREDIENTS

 

1LB WHITE CRAB MEAT
1LB BROWN CRAB MEAT (BLENDED UNTIL SMOOTH)
1 ONION
3 STICKS OF CELERY
1 LARGE LEEK
SPRIG OF THYME
2 BAY LEAVES
3 TABLESPOONS TOMATO PUREE
250G BUTTER
150G-200G FLOUR
2 LITRES MILK
2 LITRES FISH STOCK
100ML SHERRY
2 TEASPOONS PAPRIKA
SALT
PEPPER
1 TIN CHOPPED TOMATOES
100G FRESH MIXED HERBS FINELY CHOPPED

 

METHOD

 

Sweat off the vegetables in butter, add the tomato puree. Add flour to make roux.

Add milk and fish stock.

Bring to slow simmer, adding all other ingredients.

Season to taste. Lastly add the herbs when the soup is cool.

Re-heat and serve when required, garnished with a swirl of double cream.