The introduction of Scotland’s Larder Live to the 2015 Royal Highland Show was the cherry on the top or a very large and delicious cake for OH! Taste. Chef demonstrations were held by Tom Lewis of Monachyle Mhor, David Haetzman of Kyloe Edinburgh, Neil Forbes of Café St Honore and many more, including Fraser Allan of The Pompadour by Galvin.
Fraser Allan was appointed executive chef of The Pompadour by Galvin and Galvin Brasserie de Luxe in January 2015. He had previously held the position of head chef at Galvin Brasserie de Luxe, from its launch until early 2014. In 2013, he led the team to gain a Michelin Bib Gourmand, the only new award in Scotland from Michelin that year.
Fraser Allan began his career in 2005 working for David Wilson at The Peat Inn in Fife before it was taken over by Geoffrey Smeddle. He remained there for a further two years, and it was during this time that Fraser first met Chris and Jeff Galvin, when Geoffrey arranged a stage for Fraser with his former employers in London.
According to Fraser, the key to cooking fish is to cook it nice and quickly in order to keep all the flavour. In the restaurant, all fish is soaked in a brine for 12 minutes (90g sugar, 90g salt and 1 litre of water) in order to ensure consistent seasoning and although this particular recipe uses John Dory, any firm white fish (Hake on Coley for example) would work nicely.
Remember to allow to take the fish out of the fridge for a couple of hours before cooking, this allows all the fibres to relax and ensures a more succulent fillet. When cooking, get the pan smoking hot, pop the fish into the pan (skin side down) and move around a bit so the skin doesn’t catch, then allow to settle. Remember, be gentle with your fish.
- 4 fillet of John Dory (140g roughly each)
- Juice of ½ Lemon
- Sea salt & fresh white ground pepper
- For curry oil
- 50g of medium ground curry powder
- 30ml of groundnut oil or very light olive oil (not extra virgin)
- For dressing
- 40g of sultanas
- 20g of pine nuts, lightly toasted
- 10g of baby slated capers
- 40ml curry oil (see above)
- 10 leaves of corriander
- For cauliflower puree
- 1 cauliflower
- 100g of unsalted butter
- 100ml of milk
- 50ml single cream
- For glazed endive
- 2 endive (chicory)
- 20g of icing sugar
- 40g usalted butter
- 2 oranges
- 1 lemon
- 2 tbsp of red wine vinegar
- Make the curry oil. Heat a lagre frying pan over a medium heat until hot. Add the curry powder and cook stirring consistentyly to prevent burning for about 2mins to toast the spice. When toasted add the oil and heat to a temp of around 60 degrees then removed from the heat and pour into a container. Cool and cover and keep for two days to mature.
- Start the dressing, place the sultana in the bowl and cover with boiling water. Leave to soak over night.
- For the cauliflower puree cut the cauliflower into smaller florets discarding the outer leaves and excess stalks. Heat a large pan over the medium heat and melt the butter, the add the cauliflower and sweat for 3-4 mins or until tender. Add the milk and increase the heat a little then cover with a lid and cook under the cauliflower is tender. Drain discarding the then place the cauliflower in the blender or food processor and blend while while slowly adding cream. Season to taste then pass the puree through a fine sieve until ready to serve.
- For the glazed endive, trim any outer leaves from the endive and then cut lengthwise and dust the outside with icing sugar. Head the butter in a large frying pan over a medium heat and wait until the butter is foaming add endive sugar side down and cook slowly until caramelised. Finely grate the zest of one orange and the lemon on a microplane and add to the pan. Cook turning every the endive every 2mins until well cooked and caramelsised. Juice both the oranges and lemon and add caramelised endives with vinegar.
- Finish the dressing. Drain the soaked sultanas and put in a pan with the remaining ingrediants except the corriander. Wamr together gently.
- Coat the fish fillets in some curry oil 10 mins prior to cooking. Heat a large pan and put on a high heat until very hot. Drain the fillets and add them to the hot pan skin side down. Let skin crisp for 2-3 mins then reduce heat to medium. Turn the fish and cook for a further minute. Remove from the pan and drain on paper.
- Then serve.