It's our weekly spotlight on the best restaurants in Glasgow, Cook it and Book it, where we share some tasty recipes from the city's top chefs as well as some special offers for you!
This week’s recipe and exclusive offer comes from contemporary Scottish restaurant Arisaig, located in the coveted courtyard of Merchant Square. Known for their inspired take on traditional Scottish recipes with a 21st century twist, Arisaig is a must for tourists and locals alike looking to sample Scottish produce with flair!
PAN FRIED SEA TROUT, PICKLED VEGETABLES, FISH CONSOMMÉ SERVED WITH A SALAD OF BEETROOT & WILD HERBS
"Sea trout is a delicious alternative to salmon and currently in season. It is always a popular choice in Arisaig where we use foraged herbs in the consome. The finished dish resembles a rockpool with sea vegetables."
Naveed Rashid - Owner of Arisaig
10 minutes plus four hours pickling time
Consomme: 65 minutes Trout: 5 minutes
800g sea trout
500g fish bones
1 onion, chopped
1 fennel, chopped
1 head celery, chopped
2 carrots, chopped
2 bay leaves
Zest of one lemon
1 cucumber, deseeded and cut into ribbons
1 carrot, peeled and cut into ribbons
6 radishes, thinly sliced
50g dill, leaves pickled
200ml cider vinegar
50g caster sugar
30g sea salt
1 beetroot of each: candy, golden and red, washed with stalks removed
Place the fish bones in 1.5 litres of cold water and bring to a simmer for 20 minutes.
Pass through a fine sieve.
Return the liquid to the heat and add the vegetables, bay leaves, peppercorns and lemon zest.
Simmer for a further 45 minutes and strain again.
Reduce the remaining liquor by half and season to taste.
Bring 200ml of cider vinegar to the boil, add the sugar, salt and allow to cool before adding all the vegetables to the pickling liquid along with the dill. Leave to pickle for 4 hours before draining.
Preheat the oven to 200 degrees
Place the beetroot in a roasting tin, season and sprinkle with olive oil.
Bake in the oven for 40 – 45 minutes or until the beets are soft but not shrunken.
Allow to cool before thinly slicing.
Wash the wild garlic and chervil and allow to dry, chop up and add to beetroot.
Season the sea trout and cook skin side down in olive oil for 4 minutes on a medium high heat, turn, reduce the heat and add a knob of butter and cook for a further minute.
In a deep bowl, arrange the pickled vegetables along with the salad ingredients.
Place the sea trout fillets o top and pour the fish consommé around the fish.
Serve and enjoy!
Order a main course at Arisaig before Friday 2nd October and you'll receive a complimentary glass of Prosecco when you quote 'COOK IT AND BOOK IT' on booking a table.