Scottish Salmon fillet, Smoked Mussels & Langoustine with Lemon & Anchovy Puree

Smoked Mussels Ingredients:

  • 300g wood chips
  • 100g oats
  • 200ml Eden Mill No.9 whisky
  • 150ml water
  • 400g mussels


  1. Soak the wood and oats in whisky and water for a minimum of 1 hour.
  2. Put chips in a gastro tray with a steamer tray insert on top and cover with foil. Heat the tray with chips gently until 120 degrees (no higher!)
  3. Dry mussels with j-cloth (drier they are the more flavour they will take in)
  4. Once temperature is reached open foil and place mussels in tray
  5. Remove from heat and leave on the side for approx 1 hour until mussels take that nice smokey flavour


Lobster Bisque Ingredients:

  • 2kg lobster carcasses
  • 1 litre olive oil
  • 200g carrots
  • 200g onions
  • 200g fennel
  • 10gr white pepper corn
  • 10gr coriander seeds
  • 2 star anise
  • 1 garlic head
  • 500gr tom plum chopped
  • 60gr tom puree
  • 100ml cognac
  • 400 ml water
  • 10gr salt
  • 1 bay leaf
  • 5 thyme sprigs


  1. Place roasting tray with oil on solid top and add lobster carcasses, roast well and then remove from heat and deglaze
  2. In a separate pan sweat carrot, fennel, onions and garlic – no colour!
  3. Add the spices and herbs after 10 mins and sweat for further 5 mins
  4. Now add tom paste, fresh toms and water, cook out for further 10 mins and add carcasses.
  5. Add the water to below the top of the carcasses and bring to boil. Simmer and cook for 20 mins, pass through and drain well then pass through fine sieve




  • 1 whole langoustine


  1. In a pan of boiling water blanch the langoustine for 3 minutes and then place into ice water.
  2. Once cooled half the langoustine using a serrated knife and grill with garlic butter for a 4 minutes​


Salmon fillet ingredients:

  • 100g fresh Scottish salmon fillet
  • 20g butter
  • 5ml lemon juice
  • 5ml vegetable oil


  1. In a nonstick frying pan add 5ml of oil and take up to a medium heat.
  2. Place salmon fillet skin side down in the pan and cook until you get a nice golden colour on the skin.
  3. When the fish is 50% cooked add butter and flip the fish over and base the foaming butter, add lemon juice at the end


Anchovy Puree Ingredients:

  1. 6 oil-packed anchovies
  2. 2 clove garlic
  3. 1/4 tsp. chopped rosemary
  4. 1/2 tsp. finely grated lemon zest
  5. 1/2 tsp. crushed red pepper
  6. 2 tbsp. fresh lemon juice
  7. 6 tbsp. extra-virgin olive oil
  8. 1 tbsp. finely chopped flat-leaf parsley



  1. In a blender or food processor, pulse the anchovies with the garlic, rosemary, lemon zest and crushed red pepper until the garlic is finely chopped.
  2. Add the lemon juice and olive oil and puree until smooth.
  3. Add the parsley and pulse just to incorporate.


Lemon Puree Ingredients:

  • 200g lemons peeled
  • 5g turmeric
  • 15g sugar for each blanch


  1. Place peeled lemon rind in a pan and just cover over with water
  2. Add turmeric and sugar, then blanch and refresh.
  3. Continue to blanch 9 times.
  4. After last blanch blitz till smooth adding water to blend easily. (You want the puree to be thick)
  5. To finish add stock, syrup and lemon juice before you serve.


This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.