Cook it & Book it - Brian Maule at Chardon d'Or

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 offer comes Brian Maule at Chardon d'Or, an institution on Glasgow's fine dining scene and a restaurant which combines the best locally sourced produce with traditional French techniques to create high quality dishes. Chef Brian Maule spent eleven years with Michel Roux Jr at Le Gavroche, and his experience shows in elegant, precisely constructed dishes.

PAN FRIED MEDALLION OF SCOTTISH SALMON WITH CRUSHED TURNIP, BABY GIROLLES WITH A LIGHT LAMB JUS

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One of Brian's signature dishes is this pan fried medallion of Scottish salmon. A fantastic use of the very best that Scotland has to offer.

"We use the finest Scottish produce seasonally available in the restaurant, and what is finer than a beautiful piece of Scottish salmon. Simply cooked it is the star of your plate."

Brian Maule

PREPARATION TIME:

15 minutes

COOKING TIME:

15 minutes

SERVES:

4 people

THE RECIPE

INGREDIENTS: 

  • 4 x salmon fillets (portions)
  • 80g x baby girolles
  • 1 x large turnip
  • 150g butter
  • 1 packet of spinach
  • 2 bunches of spring onions
  • A quarter of a pint of chicken stock
  • 100ml olive oil
  • A quarter of a pint of lamb jus
  • Salt and pepper

When buying or preparing the salmon make sure it is scaled and pin boned, then cut into even portions.

PREPARATION AND COOKING OF THE VEG:

  • Trim the turnip by peeling then cutting up into big chunks.
  • Clean the girolles by cleaning the stem of the mushrooms. If they are big you can cut down slightly.
  • Cook turnip in salted boiling water. Once cooked, take out and make sure it is dry. Put in a pot and crush with a fork, folding the butter through at the same time. If needed, add a little chicken stock. Season to your taste
  • Pick and wash the spinach leaves. Fry quickly in a hot pan and season.
  • Fry girolles lightly in olive oil. Take the spring onions and cut into even size batons. Cook in boiling salted water.
  • Season fish both sides. Add a little olive oil to a hot pan, then place fish into the pan skin side down until golden colour. Turn fish over until a nice golden colour and then turn back onto skin side. Place in oven 4-5 mins. (you want to take the salmon out slightly pink). While salmon is cooking, get everything else, hot and ready to go.

PLATING:

  • Place spinach on bottom middle of plate.
  • Place salmon on to of spinach, spring onions and girolles top right and turnip top left.
  • Put sauce around the salmon.
  • Enjoy!

SPECIAL OFFER:

Take advantage of Brian Maule's pre-theatre menu: Two courses for £20.50 / Three courses for £23.50 (Lunch: 12pm - 2.30pm, Monday- Saturday. Dinner: 5pm - 7pm, Monday – Friday and 5pm - 6.30pm on Saturday.

Reserve a table by calling 0141 248 3801 or booking online here.

Brian Maule at Chardon d'Or: 176 West Regent Street, Glasgow - G2 4RL

LEARN FROM BRIAN HIMSELF!

Thinking of improving your cooking skills? Then why not learn from Brian himself? Brian will demonstrate the preparation of two of his award winning dishes and explain every facet, imparting tips and knowledge from his long career. After a round of questions and answers you will head into into the restaurant and enjoy a two course lunch, tasting the dishes demonstrated. To check current schedule please see the Brian Maule website, but the next is Saturday 24th October.

To book, call Brian Maule on 0141 248 3801.

Check back next week for another fantastic recipe and special offer, and in the meantime, why not find out more about eating and drinking in Glasgow here.

 

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