Pan seared Loch Duart salmon fillet with clap shot puree, haggis bon bon and a whisky cream sauce
Loch Duart salmon fillet x 250g
400g potatoes, peeled and diced
200g turnip, peeled and diced
Handful of parsley
50g bread crumbs
Salt & pepper
Clap shot puree
- Bring some salted water to a boil in a pan, add the diced potatoes and turnip
- Simmer until cooked
- Strain the water off and mash
- Stir through a splash of cream and the chopped handful of parsley
- Season to taste
Haggis Bon Bon
- Crumble the haggis and roll into 1” balls
- In 3 separate bowls put the flour, whisked eggs and bread crumbs
- Coat the balls in the flour, eggs then bread crumbs and set aside
- Upon serving, add, a table spoon of butter and olive oil into a frying pan and cook the bon bons at medium heat until cooked and golden
- Pour 200ml of cream into a pan over a medium heat
- Add 1 table spoon of whisky
- Bring to a simmer for 1-2 minutes
- Add 1 table spoon of olive oil and butter into a pan
- Bring to a medium heat and cook the salmon skin side down for 5-7 minutes then finish for 2 minutes on the other side
About the Chef
From an early age Patrick had an interest in cooking and the creativity that came with it. He spent most of his childhood working in various restaurants roaming the Devonshire countryside in search of new skills and inspiration. His love of food and travel soon took him abroad where he worked as a private chef in the French Alps and various Mediterranean countries. Here he was able to fully immerse himself in the local cultures and cuisines.
Upon returning to the UK, Patrick found himself working in Scotland on a sporting estate. This gave him the opportunity to cook and appreciate all the fantastic produce sourced directly from the surrounding grounds and the waters off the northern coast. After a few years living in Edinburgh, he worked for a prestigious catering company providing unique dining experiences for a number of high profile events.
Now appointed as the first Scottish Food Ambassador for Loch Duart, he is looking forward to sharing what makes Loch Duart salmon such an extraordinary tasting, premium product. He says, “It’s a dream job and I’m looking forward to working with the fantastic team at Loch Duart”. His role bridges the gap between sales and the culinary community, with his extensive experience as a chef he will be supporting the marketing of Loch Duart’s extraordinary tasting salmon.
Patrick will use his experience to refine the companies blind tasting procedures as the business regularly “tastes” its salmon and compares it to other salmon on the market. Patrick also has an internal education role within Loch Duart with tastings and cooking demonstrations. This will explain the beneficial impacts of Loch Duart’s unique farming methodology on the taste and eating qualities of its salmon.
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