Warm Mushroom Tart with Creamy Garlic Mushroom Puree
(√Dairy, √Eggs, √Gluten)
Pan-fried Fillet of Scottish Trout with Chorizo Fricassee & Peas
(√Dairy, √Fish, √Gluten, √Pork)
Cranachan – a traditional Scottish Dessert of Cream, Honey, Oats, Whisky and Raspberries
Sauté Garlic, Onion and Mushrooms butter until cooked. Add a little Flour and Milk to make a thick and creamy sauce. When cooked correct seasoning, finish with Cream and purée. Retain half for the plate and mix the other half with whole Egg and Parmesan. Pour into the case and top of with a sautéed Mushroom. Cook in a medium oven. Serve with warm Puree and salad garnish.
Render the Chorizo in a pan for 5 minutes until it begins to crisp and then add the diced Potatoes and Smoked Paprika. Sauté slowly for 5 minutes then add the stock. Add the Peas just before service. Serve with Pea and Mint Puree, Potato Fricassee, Trout with crispy skin and a Shallot and Caper Dressing.
Layer Cream flavoured with Honey and lots of Whisky with macerated Raspberries, Raspberry Coulis and toasted Oats.