Taste our best – recipes from Solas.
Head chef, Phil, has been persuaded to let us share a couple of his recipes that are among thise that qualify us for the VisitScotland ‘Taste our Best’ award – exclusive to restaurants and other food establishments where quality and a high level of Scottish food provenance are certain.
Lewis Salmon Burger with sweet potato chips (pictured above)
An easy to prepare treat – popular with our guests for lunch.
Lewis salmon burger with sweet potato chips
Fillet of local salmon 160-180g (per person)
Baby gem leaves
Mayonnaise or tartare sauce
– Cut sweet potatoes into chips, par boil for 2-3 mins, refresh in iced water and once dry place in hot oil until golden brown.
– Beat egg and add splash of milk to create egg wash,
– Grate Parmesan into breadcrumbs
– Slice salmon into thin fillet, dip into egg wash then flour and breadcrumbs, repeat,
– Place salmon into hot oil for 4-5 minutes until golden brown,
– Toast brioche bun
– Place baby gem leaf on bun topped with Salmon burger
– Serve with salad, sweet potato chips and Mayo or tartare sauce
Minch cod with Hebridean langoustine tails, olives and sun dried tomatos, pumpkin gnocchi, salsa verde
Skin on cod 160-180g x 4
8 de shelled/de veined Langoustines
5 oz 00 flour
2 oz Butter
20g Sun dried Tomatoes
1 bunch of Parsley
Small handful of mint
Small handful of capers & gherkins,
I Tbsp Dijon mustard
3 Tbsp red wine vinegar
Splash of extra virgin olive oil
Cut the pumpkin in half and place in a baking dish lined with coarse salt. Cover the pumpkin with foil and cook at 350°F oven for about an hour.
Once the pumpkin is tender, remove it from the oven and let cool, then pass through a potato masher.
To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface. Add salt, pepper and Parmesan. Mix together with the egg and flour.
Check the consistency of the dough: it should be soft and light and not stick to your fingers.
Dust the work surface with a little flour and cut off a small amount of the gnocchi dough. Roll this into a log and cut into small pieces.
Cook the gnocchi in a large pot of boiling salted water until they rise to the top of the pan.
To prepare salsa verde, blend all ingredients slowly adding in the oil, season to taste.
Pan fry the cod skin side down in a hot pan for 1-2 mins, place in hot oven 180degrees for 4-5 mins
Pan fry de-shelled langoustine tails for 2-3 mins until thoroughly cooked
Pan fry gnocchi in olive oil, toss through sun dried tomatoes and olives