Belhaven Smoked Haddock with Arran Mustard Rarebit topping – David Wood, Chef de Partie, BT Murrayfield Stadium, Edinburgh

Belhaven Smoked Haddock with Arran Mustard Rarebit topping, Warm Tartare Potato Salad and Stark’s Rapeseed Oil Mayo

Fish dish
Belhaven smoked haddock
Arran mustard cheddar
Crème fraiche
Chives
Spring onion
Chives
Salt /pepper

Tartare potato salad
Diced potato
Red onion
Spring onion
Sunblushed tomato
Capers
Gherkins
Chives
Crème fraiche
Salt /pepper

Mayo
Pasteurised egg yolks
Stark rapeseed oil
Garlic
Mustard powder
White wine vinegar
Salt /pepper

Garnish
Balsamic glaze
Micro herb

Method
First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and black pepper. Mix all of these together well. Then, holding the Stark rapeseed oil in a jug in one hand and an electric hand whisk in the other, add a little of oil to the egg mixture at a time and whisk this in.

Boil potatoes until cooked and mix with chopped red onion, spring onion, chives, capers and gherkins. Bind in crème fraiche and correct seasoning – maybe add a little more lemon juice.

For the fish topping: Mix some crème fraiche with grated Arran mustard cheddar, chopped chives and spring onion and top fish with generous dollop. Bake for 6 minutes on 180°c

 

 

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