Head chef at the Dalmore Inn, Iain Naysmith, shares his summer special – fillet of sea trout, crushed new potatoes, endive, seared scallop, piquillo and pepper coulis.
Iain, who is from Edinburgh originally but currently lives in Inchture, has been working in a kitchen since he was 17.
Having started his training at Prestonfield House in Edinburgh, he went on to work for Gary Rhodes in London at the Greenhouse.
Head chef at the Dalmore Inn, Iain Naysmith.
Iain has also had spells at Le Gavroche, Peat Inn, The Royal Scotsman Train and Kinnaird and has been at The Dalmore Inn for over 13 years.
A huge lover of the classics, he enjoys cooking seafood and is looking forward to the start of the game season.
- 4 portions of sea trout (scaled and pin boned)
- 4 king scallops
- 1 tin piquillo peppers
- 4 shallots
- 1 clove of garlic
- 1 bag of new potatoes
- Fresh soft herbs (optional)
- 2 chicory/ endive
- Vegetable stock
- Unsalted butter
1. Cut the endive length wise put in an ovenproof dish and cover with vegetable stock and braise in the oven until tender. Once cooked take the endive out of the liquid and press between 2 trays. This can be done in advance.
2. To make the pepper coulis just sweat off 4 sliced shallots until soft add 1 clove of crushed garlic and then add then drained tin of peppers, cover with vegetable stock and cook down until the peppers are soft and the stock had reduced, now blitz with a handheld or kitchen blender. (Keep warm) This can also be done in advance.
3. Boil your new potatoes until tender, cool them down then peel of the skin and then crush with a fork adding butter, salt and pepper and any soft herbs that you wish. (Keep warm)
4. Now its time to cook the fish. Using a non stick pan, I only use salt when cooking fish, cook the sea trout skin side down most off the way to create and nice crispy skin, flip it over for the last minute off cooking time now add the endive and scallop and let them colour for about a minute on each side . Add a wee knob of butter and baste the fish and endive before serving.
5. Serve as in the picture.
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