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
Seabass Fillets with Spinach
Description
The delicate flavour and texture of this seabass dish can be complemented wonderfully by the more robust milk poached smoked haddock risotto
Serves 4
Ingredients
- 8 Seabass fillets – skin on
- Olive oil
- 4 large Basil leaves
For Spinach filling:
- Small bag spinach
- Tsp butter
- Tbsp water
Method:
For Spinach filling:
Place pan on high heat with butter
Add spinach and water
Keeping spinach moving, sweat down until wilted
Take off heat and place in middle of a cloth
Squeeze excess water into bowl and discard
For seabass fillets:
Run finger along flesh discarding any surplus bones
Take skin off four fillets
Slice through the whole skinless fillet so you have two separate pieces of flesh
Place 1 large basil leaf onto cling film with a touch of oil
Place one piece of flesh on top and the other beside overlapping slightly
Add a Tspoon of spinach ¾ of the way down the fillet and season
Start rolling the seabass keeping the spinach tightly inside using the cling film to guide
Wrap the seabass tightly and tie both ends of the cling film
Repeat with remaining skinned fillets
¾ fill pot with water and bring to boil
Place in rolled seabass turn heat down to a simmer
Cook for 6-8 mins until white in colour
Remove and rest in warm place
Heat frying pan add a little oil season seabass either side
Add both halves of the seabass skin side down
Cook for two minutes until skin starts to colour
Turn over and cook for a further minute, leave to rest and cook in the pan off the hob
Cut rolled seabass in half and assemble on our milk poached smoked haddock risotto
Serving Suggestions
We also have some great serving suggestions that are sure to whet your appetite. For serving suggestions click here.