Seafood Recipe from our Head Chef

10/07/2019

Our Head Chef Kevin at Loch Ness Clansman is famed for his seafood recipes.Last month he performed on the main stage at Eden Court Theatre for The Highland Food and Drink Festival which we already wrote about in our Blog.

Since that appearance we have had numerous requests for his fish recipes he prepared on that day.

So here we have two fishy dishes that are easy to prepare and will delight your family and guests at any dinner party.

For further samples of Kevin and Team Clansman's great meals book a table at our new restaurant overlooking Loch Ness Telephone-01456 450 326

Happy Dining

Monkfish With Potatoes, peas & leek fricassee 

Ingredients 

  • Allow 6oz Monkfish per portion
  • ½ litre fish stock
  • 5 Medium sized potatoes, Diced & Pre boiled
  • 8oz Frozen Peas
  • 8oz thinly diced leeks (washed)
  • Cup of white wine and ½ of fresh cream

   Method

   Fry sliced monkfish add a little oil and seasoning
   Seal both sides, remove and drain
   Add a little butter to pan and cook leeks until soft
   Ass white wine & reduce by half
  Add fish stock and reduce again
  Then add pre-boiled potatoes and cream
  Allow to reduce until thick
  Lightly put monkfish back in pain ½ minutes max
  Garnish with parsley or fresh peashoots 

Thai Fishcakes 

Ingredients

  • 6oz fresh or cooked prawns
  • 8oz Haddock or firm white fish
  • 2 tsp red Thai paste
  • 2 tsp chopped Coriander
  • 2 tsp chopped spring onion

Method

Haddock – Food process and pulse 
Add Thai paste and mix
Put in a bowl and add chopped coriander and spring onions
Shape into Fishcakes
Shallow fry on both sides until golden
Drain on paper

Sweet & Sour Salad
Equal volumes of white vinegar and caster sugar
Heat until sugar dissolves  - Allow to cool
Peppers, carrot ribbons, red onion and vegetables of your choice
Combine with vinegar just before you serve
Vinegar sauce mix will keep – refrigerated 2/3 months

 

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