Balmoral Estate roe deer, roast carrot, braised savoy cabbage, cauliflower and truffle purée, and red wine jus (serves four)
- 4 250g venison fillets
- 1 savoy cabbage (finely sliced)
- 50ml cream
- 4 carrots (peeled)
- 1 cauliflower (sliced)
- 1 shallot
- 1 sprig of thyme
- 50g truffle oil
- 250ml beef stock
- 100ml chicken stock
- 50ml red wine
- Squeeze of honey
- Block of butter
- 1 tbsp redcurrant jelly
- Place the venison in a hot pan and seal with a lid. Cook for two minutes on each side and then place in a pre-heated oven at 180°C (160°C fan) for 3-4 minutes. Leave to rest for six minutes.
- For the cauliflower and truffle purée, sweat shallot, thyme and cauliflower for 2-3 minutes. Add 50g butter and enough stock to cover the cauliflower and cook for 10-15 minutes. Add cream and put the mixture in a blender and blitz until you achieve a smooth consistency. Taste and season as required, then set to one side. Sweat cabbage in butter for 4-5 minutes and season with salt.
- Blanch carrots in boiling water for 3-4 minutes and remove, place on tray and add some butter and a squeeze of honey. Season and roast in the oven for 6-8 mins until just cooked.
- For the red wine jus, put wine in a pan and reduce on a high heat to half the volume (about 10 minutes). Add beef stock and redcurrant jelly and reduce to a sauce consistency (about 20 minutes).
- To plate, add a spoonful of puree, place the cabbage on the side, add the carrots and slice the venison in three before placing on the cabbage. Finish with jus over the venison and around the side of the dish.
Ross Cochrane is the head chef at the Rothesay Rooms in Ballater, Aberdeenshire.
He tells us about the restaurant’s royal ties and his hero dish.
How would you described The Rothesday Rooms?
It offers traditional Scottish fine dining fare with a modern twist and we serve local produce to the highest standards. I’ve worked here for about nine months now and it’s going really well; we’ve got a good, small team.
Tell us about the menu.
The menu is all local produce. Our venison is from Balmoral and all our game is from Invercauld Estate and Birkhall. We change the menu every six to eight weeks as we have a lot of returning customers so we like to always keep our offer different and fresh.
What’s your hero dish?
One of my favourite dishes is the mackerel. We take the whole mackerel and do it three different ways – we have a cured mackerel, a mackerel pate and also a fresh mackerel tartare with some cucumber, dill and shallots. It’s a seasonal dish and it’s really tasty.
What are your plans for the restaurant?
We’d like to pick up a couple of rosettes on the way but we are not putting all our efforts into that – we just want to continue what we are doing.
What are the trends?
I’ve noticed Scandinavian food is getting popular in the cities.