Recipes
Thanks to the long-standing relationships we have developed with some of the best restaurants in Scotland, and in conjunction with the chefs in Crannog Restaurant, Fort William, we can offer you some tasty tips and recipe suggestions to make the very best of our Isle of Skye Smokehouse seafood, whether fresh or smoked.
For great serving suggestions click here.
All of the key seafood ingredients used in our recipes and our serving suggestions, are availiable from our online shop.
Cullen Skink
Cullen Skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It's quick and easy to make and tastes great.
Smoked Salmon Roulade
A combination of our succulent hot and cold smoked salmon, which makes a simple yet delicious starter.
Serves 6 (2 portions each)
Herb Crusted Cod with Coarse Grain Mustard Cream
A favourite in our seafood restaurant in Fort William, this is served with creamed savoy cabbage.
Serves 4
Creamed Savoy Cabbage
A flavoursome accompaniment to many fish dishes, including our classic herb crusted cod.
Seabass Fillets with Spinach
The delicate flavour and texture of this seabass dish can be complemented wonderfully by the more robust milk poached smoked haddock risotto
Serves 4
Smoked Haddock Risotto
This dish works well as a tasty supper on its own, or is a beautiful accompaniment to our steamed and pan fried seabass fillets with spinach
Serves 4
Crab Claw soup with Scottish Brie
A wonderfully warming and flavoursome soup, ideal for a filling supper on a cold evening.
Scallops with Peppered Tangerine & Gravadlax Cream
Perfect as a luxurious main course for any dinner party, served with braised fennel
Langoustines with Garlic Butter
Our recipe for langoustines with garlic butter is packed with flavour. If you are looking to impress a special someone this is the perfect meal for you.
Prawn Kebabs
These prawn kebabs pack a real punch with the perfect balance of that fresh from the sea taste and all of that great smokey BBQ flavour.
Mussels Tossed with Pancetta & Chilli
This is a real treat for any one looking for mussels with a difference. These mussels are a taste explosion brought to life by the distinctive flavour of the pancetta complemented with a real kick from the chilli.
Sweet and Sour Oysters
Add a taste of the orient to your oysters with this sweet and sour sensation. This is a great dish for a luxurious dinner.
Angels on Horseback
Something a bit different to try with our succulent oysters, makes an easy starter for any dinner party.
Milk Poached Smoked Haddock
This milk poached smoked haddock is a real winner. Its easy to create and it tastes great!
Smoked Mackerel Risotto
This is a classic risotto brought to life with the smokey flavour of the mackerel and complemented by the delicate flavour of saffron.
Smoked Mackerel Nicoise
A lovely, light meal perfect for the summer, or accompany with some boiled new potatoes for the colder months.
Grilled Scallops with Basil and Lime
A very simple recipe for scallops, which really brings out the subtle flavour of this delicious shellfish.
Smoked Salmon and Dill Tartlets
The perfect nibble to serve at a drinks party, or with a salad for a light, evening meal.
Mussels in a White Wine Sauce
Thanks to Richard Fleming for his take on mussels in a classic white wine sauce
Herb Crusted Cod with Coarse Grain Mustard Cream
Description
A favourite in our seafood restaurant in Fort William, this is served with creamed savoy cabbage.
Serves 4
Ingredients:
For the Mustard Cream
- 1 teaspoon coarse grain mustard
- 30g mushrooms, sliced
- 100ml white wine vinegar
- 150ml double cream
- Bay Leaf
For Herb Crust
- ½ Ciabatta stick
- 2 large handful of leaf herbs
- (flat leaf parsley, basil, coriander)
- 1 clove garlic
For Cod
- 800-1kg Cod Fillet (skinless)
- Herb crust
- Olive Oil
- Salt
- Pepper
Method:
For Mustard Cream
Place vinegar, bay leaf and mushrooms into pot
Bring to boil and simmer for 5 minutes
Once all liquid vinegar has gone, add cream
Bring to boil and simmer for a further two minutes
Put sauce through sieve
Add mustard and stir
For Herb Crust
Pre heat oven to 180oC
Slice the ciabatta
Place on tray in oven for 15mins
Leave to cool
Blend herbs and garlic for 2mins
Add the bread and blend for further 2mins
For Cod
Pre heat oven to 180 oC
Take out any excess bones or flap from cod
Cut into 4 equal portions
Oil and season the fillet, on side where skin was removed
Add a good amount of herb crust to top of cod
Drizzle oil onto herb crust
Cook for 8-10 minutes (depending on thickness)
Assemble onto plate, with the cod as centre-piece
Drizzle mustard cream around edge of plate
Serve with creamed savoy cabbage
Serving Suggestions
We also have some great serving suggestions that are sure to whet your appetite. For serving suggestions click here.