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How to cook sea trout and king scallops, according to the chefs in Lough Eske

Irish-sourced produce is at the centre of Colin McKee's philosophy at Harvey's Point Hotel, overlooking Lough Eske in Co Donegal

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Harvey's Point chef Colin Mc Kee

Harvey's Point chef Colin Mc Kee

Harvey's Point Green Castle Sea Trout, butter roasted fillet of Green Castle sea trout, crushed green peas, white asparagus, creamy lemon butter sauce with baby boiled potatoes

Harvey's Point Green Castle Sea Trout, butter roasted fillet of Green Castle sea trout, crushed green peas, white asparagus, creamy lemon butter sauce with baby boiled potatoes

Rhubarb and ginger posset

Rhubarb and ginger posset

Harvey's Point rich velvety ginger posset

Harvey's Point rich velvety ginger posset

Harvey's Point chef Colin Mc Kee

Harvey's Point chef Colin Mc Kee

Harvey's Point Donegal Bay King Scallops

Harvey's Point Donegal Bay King Scallops

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Harvey's Point chef Colin Mc Kee

Our recipes this week are the work of Colin McKee and Daniel Lambert from the award-winning Harvey's Point Hotel on Lough Eske in Donegal. Senior sous chef at the hotel, Colin joined the team there in 2006 and he has travelled widely to several Michelin-starred restaurants in order to gain new work experiences and sharpen his culinary knowledge.

Colin develops menus for the lakeside restaurant and other food outlets at the hotel, using top quality, locally sourced Irish produce.

Meanwhile, chef de partie Daniel Lambert is responsible for our Rhubarb and Ginger Posset recipe (see page 34). Daniel became hooked on fishing and cooking from a young age and his family in Co Leitrim supported him to go on to Killybegs Tourism College. He's now in his final year, working as a chef de partie in Harvey's Point under the guidance of Colin and head chef Chris McMenamin.

Green Castle Sea Trout

Serves 4

Ingredients

50g garden peas

5g butter

Juice of 1 lemon

Salt and black pepper

4 sea trout fillets, each weighing 150g approx

1 dash of oil

For the crushed green peas: 175g garden peas

20g butter x 2

8 large white asparagus stalks

Salt and white pepper

For the lemon butter: 1455g unsalted butter, cold

240ml dry white wine

120ml white wine vinegar

1 tbsp finely chopped shallot

Salt

Juice and zest of 2 lemons

For the pan fried baby boiled potatoes:

12 baby boiled potatoes

Olive oil

20g butter

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Finely chopped rosemary

Finely chopped thyme

2 cloves garlic (finely chopped)

Salt and pepper

Method

Green garden peas:

1. Lightly salt a pot of water and bring to the boil. Add 50g of peas and cook until tender throughout, but still maintain their vibrant green colour. Start to heat up a small pan and add the butter to the pan, tossing the peas in the butter, lemon juice, salt and black pepper. Reserve for later.

Crushed garden peas:

1. Lightly salt a pot of water and bring to the boil. Add the peas and cook until tender throughout, but still maintain their vibrant green colour. Place in a bowl together with 20g butter and mash them up using a potato masher. There should still be some whole peas left but mashed enough to hold together. Reserve for later.

2. Peel the white asparagus stalks and cut off the last 2in of the stalk as this is too bitter and hard to eat.

3. Cut the asparagus vertically down the middle of the stalk and place in lightly salted boiling water until cooked through (2 min approx). After boiling, heat up a pan with the butter and toss the asparagus with salt and pepper.

Lemon butter: (Much like the beurre blanc sauce for the scallops, except we add lemon juice and zest at the end.)

1. Cut the butter into medium (ƒin) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

2. Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk.

4. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

5. Season to taste with salt, lemon juice and lemon zest.

Pan fried baby boiled potatoes:

1. Begin to cook the baby boiled potatoes in lightly salted boiling water (approx 12 mins). When you can easily stick a fork through, the potato its ready. Cut the baby boils in half and set aside.

2. Begin to heat up a frying pan lightly drizzled in olive oil, when the pan starts to smoke its time to put the baby boils face down on the pan carefully. Continue to fry the potatoes until they have reached a golden brown colour in their face side, add in your butter, rosemary, thyme, garlic, salt, pepper and continue to cook out for a further minute.

3. Season the trout with salt and pepper. Sear the sea trout skin-side down in a low heat hot oven-proof frying pan until the skin is crispy. Transfer the pan to the oven for approx 3 minutes to finish cooking through, add butter last minute and baste the skin of the trout for 30 seconds.

To assemble:

1. Start by drizzling 2 tablespoons of your lemon butter on your selected plate/bowl.

2. Place the white asparagus on top of the lemon butter in the middle of your plate, parallel to each other.

3. Place the sea trout on top of the asparagus.

4. Quenelle (use spoons to shape into an oval) of a portion of your crushed peas to the left of the asparagus.

5. Take one tablespoon of garden peas tossed in butter an let them fall naturally on the plate.

6. Accompany your dish with a side of fried baby boils.

 

Donegal Bay King Scallops

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Harvey's Point Donegal Bay King Scallops

Harvey's Point Donegal Bay King Scallops

Harvey's Point Donegal Bay King Scallops

 

Serves 4

Ingredients

500g crab meat, shells removed

3 X 10oz fennel bulbs

1 lemon, juiced and zested

100g crème fraîche

1 tsp Dijon Mustard

Salt and pepper

1½ tbsp extra virgin olive oil

¼ tsp salt

1/8 tsp black pepper

120ml vegetable stock

60ml water

8 large hand-dived scallops, roe & skirts removed

For the beurre blanc sauce: 455g unsalted butter

240ml dry white wine

120ml white wine vinegar

1 tbsp finely chopped shallot

Method

1. Start on the crab salad and in a medium bowl, lightly toss the crabmeat, 1 x 10oz fennel bulb (finely chopped) and zest of one lemon together. In another small bowl, stir together the lemon juice, crème fraîche and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. Refrigerate until ready to serve.

2. Cut off and discard stalks from two fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into ƒin-thick slices, leaving core intact.

3. Heat oil in a 12in heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3-5 minutes total.

4. Reduce heat to low. Sprinkle fennel with salt and pepper, then add stock and water. Cook, covered, until fennel is tender, 10-12 minutes. Sprinkle with the remainder fennel fronds.

5. Cut the butter into a medium (ƒin) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

6. Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

7. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk.

8. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

9. Season to taste with salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

10. Heat the frying pan to a medium to high heat, add a splash of olive oil. When the pan starts to smoke add your scallops in face down after seasoning and dry patting them with a dry cloth. Cook for 2 minutes each side until golden brown. After scallops are finished cooking, add 2 cubes of butter to your pan and continue to baste the scallops until a golden brown colour is achieved.

To assemble:

1. Start by placing 2 tablespoons of the beurre blanc sauce in the middle of your selected plate/bowl.

2. Place the scallops on top of the sauce carefully.

3. Make a quenelle or oval shape portion of your crab salad using two dessert spoons and place it to the left of your scallops.

4. Place the braised fennel leaning between the two scallops to give the dish some height.

5. Garnish with fennel sprigs.

 

Rhubarb and Ginger Posset

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Harvey's Point rich velvety ginger posset

Harvey's Point rich velvety ginger posset

Harvey's Point rich velvety ginger posset

 

Serves 4

Ingredients

500ml double cream

140g caster sugar

10ml lemon juice

1 piece of ginger, finely chopped

2 tbsp ginger syrup

Poached rhubarb: 200g caster sugar

200ml water

50g rhubarb

Stewed rhubarb:

750g rhubarb, trimmed and chopped

1 large orange, juice and zest

100g caster sugar

2 tbsp water

2 pieces stem ginger, finely chopped

Sugar tuile: 150g granulated sugar

3 large egg whites

120g butter, melted and cooled to room temperature

120g all-purpose flour

1 tsp pure vanilla extract (or 1 tsp ground ginger, ½ tsp ground cinnamon, or ½ tsp pure almond extract)

Ginger clusters: 350g oats

120g of hazelnuts (or other oats finely chopped)

60g of all-purpose flour

120ml maple syrup

60ml vegetable oil

2 tbsp of freshly grated ginger

Method

1. Put cream and sugar into a pan and slowly bring to boil, stirring from time to time until sugar has dissolved. Turn heat down and simmer slightly for 3 minutes making sure it doesn't bubble over.

2. Transfer into a bowl and whisk in lemon juice add ginger and syrup, divide into six small glasses. Allow to cool in fridge for 1-2 hours until set.

3. Start the poached rhubarb by mixing the caster sugar with 200ml of water in a saucepan and bring to the boil.

4. Meanwhile, cut the rhubarb into 5-10cm batons. Add the batons to the boiling sugar syrup, then immediately remove the pan from the heat. Leave the rhubarb batons in the syrup as it cools. Use a slotted spoon to remove the rhubarb batons from the syrup. Serve immediately, or chill and store until required.

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Rhubarb and ginger posset

Rhubarb and ginger posset

Rhubarb and ginger posset

 

Stewed rhubarb:

Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.

Sugar tuile:

1. To make the sugar tuile, take a medium bowl and whisk together the sugar and egg whites until well combined. You're not beating in air and the whites shouldn't be foamy. Add the melted butter and whisk until combined. Add the flour and vanilla (or another extract or spice, if using), and whisk to combine; the mixture should be smooth. Refrigerate the batter for at least 4 hours.

2. Start off by baking only one or two cookies at a time until you get a feel for the timing-they firm up quickly and can only be shaped while they're soft.

3. Heat the oven to 180°C. Line a very flat, level baking sheet or cookie sheet with a nonstick baking mat (or with parchment sprayed liberally with nonstick cooking spray).

4. Spoon a small amount of tuile batter on the baking sheet. Spread as evenly and thinly as possible into a circle the size you want (the size won't change much during baking).

5. Bake until the cookie is golden brown all over, 9-10 minutes. Remove the pan from the oven and immediately start to manoeuvre a spatula under the edge of the cookie. After 10 seconds or so, it will hold together and can be slid off the sheet with the spatula. The tuile will firm up in a minute and should release easily.

Ginger clusters:

1. Combine the oats, hazelnuts and flour in a bowl.

Add the syrup, oil and ginger and stir again until it is all evenly combined.

2. Cover a baking tray with parchment paper and flatten out the mixture with a spatula (about ½in thick).

Bake at 150°C for about 45 minutes or until the mixture is golden brown. Let cool and break apart. Keep aside until needed.

To assemble:

Start to assemble the posset by placing 2 tablespoons of stewed rhubarb at the bottom of your glass. Pour in your ginger posset on top of the stewed rhubarb, leaving about an inch space from the top of the selected glass. (Set aside in fridge until set). Garnish the top of the posset with the sugar tuile, ginger clusters and poached rhubarb. Serve cold.

Irish Independent


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