Fillet of Scottish Salmon with Surf Clams, Asparagus and Sharpes Express Potato by John McNulty, Head Chef Patron Taynuilt Hotel and Restaurant
JOHN McNulty has earned a place in the Michelin Guide as well as two AA Rosettes for the restaurant in the space of a year; and along with resident Sommelier David Lapsley, has turned Taynuilt Hotel into a star attraction for travelling gourmands.
The inn is nestled at the foot of Ben Cruachan, between Loch Etive and Loch Awe, and takes its name from the Gaelic for “house by the stream”.
It is an inspired choice for discovering the West Coast and enjoying the best of its food and drink.
Ingredients (serves 4)
1 side of Scottish Salmon, filleted 400g surf clams/cockles
1kg Sharpes Express potatoes
2 bunches of asparagus 500ml fish stock
2 tsp chopped parsley 100ml double cream
1/2 lemon
50g butter
Method
1 Wash cockles/surf clams and leave to soak in clean water for 10 minutes.
2 Trim bottom (hard, woody part) off asparagus and peel off small leaves.
3 Boil the potatoes until just cooked in the centre with a little salt in the water.
4 Take a frying pan and place on a medium heat. Season your salmon fillets and then place in frying pan skin side down for 5 minutes.
5 In a saucepan over a medium heat add your fish stock and bring to boil allowing it to reduce for a few moments then add your surf clams/cockles and asparagus.
6 Turn salmon over for the final minute and add a knob of butter.
7 After 3-4 minutes the clams/cockles will open up and the asparagus will be perfectly cooked.
8 To plate, firstly add the potato, place the salmon fillet on top, and spoon the clams and asparagus broth over the top. Garnish with the chopped parsley and serve with a glass of decent quality New Zealand Sauvignon Blanc.
In association with Taste Communications.
www.tastecommunications.co.uk
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