Full Description
Ranging from Oban to Tarbert, Scotland's Seafood Trail encompasses some of Britain's most glorious coastline. Here the cold, clear Atlantic waters caress the sealochs and inlets of Argyll and Kintyre creating the perfect environment for seafood in all its variety. This relatively unexplored coastline has been undergoing something of a culinary revolution over the past decade and is now a showcase for all that is best in Scottish seafood. The 9 establishments featured in this beautifully illustrated book all serve simple food, simply served. Langoustines, crab, scallops, oysters and mussels all have such wonderful flavours that they require only the minimum of additional ingredients. And behind each place, there's a story and some interesting characters who have put their heart, soul (and wallet) into it! Featured in "From Crab Shack to Oyster Bar" are: The Seafood Cabin (or 'crab shack' to the locals), Skipness; The Anchor Hotel, Tarbert; The Hunting Lodge Hotel, Bellochontuy; The Tayvallich Inn; Dunvalanree House, by Carradale; Ee'usk, Oban; Cairnbaan Hotel; The Royal Hotel at Tighnabruaich; and the The Loch Fyne Oyster Bar, Cairndow. Recipes include Whole salmon, 'Aga-baked' in wet newspaper (Seafood Cabin); Scallops grilled with Crabbies Green Ginger (Anchor); Grilled sardines with spinach and tomato salsa (Hunting Lodge); Loch Fyne oysters pan-fried in butter with chervil and cream (Tayvallich Inn); Roast gigot of monkfish with garlic and rosemary (Dunvalanree); Clam chowder (Ee'usk); Goan spiced mussels (Cairnbaan); Smoked cod roe on toast (Laroch Foods); Scallops, monkfish, tagliatelle, pea and parsley veloute (Royal Hotel); and Loch Fyne bradan rost with whisky sauce (Loch Fyne Oyster Bar).
Contents
The Seafood Cabin, Skipness Whole salmon, 'Aga-baked' in wet newspaper Shell-on langoustine served with Sophie's fresh herb dip Orange cake Anchor Hotel, Tarbert The Anchor Surf and Turf Scallops grilled with Crabbies Green Ginger Lemon Posset The Anchor Soda Bread Hunting Lodge Hotel, Bellochontuy Baked cod with Arran mustard on a red wine sauce Grilled sardines with spinach and tomato salsa Salmon with a fresh herb crust and velvety Pernod sauce Tayvallich Inn, Tayvallich Loch Fyne oysters pan-fried in butter with chervil and cream Crab, apple and fennel salad Loch Sween prawns with a tarragon and Pernod dressing Dunvalanree House, Port Righ, Carradale Roast gigot of monkfish with garlic and rosemary Fresh haddock rarebit Salmon terrine with oak-smoked salmon and dill yoghurt dressing Ee'usk, Oban Thai fishcakes with sweet chilli sauce Clam chowder Lobster thermidor Cairnbaan Hotel, by Lochgilphead Goan spiced mussels Scallops with sauce vierge, creamed potatoes and crisp prosciutto Salmon and smoked haddock fishcakes with saffron and smoked mussel cream Laroch Foods, Clachan Smoked salmon and dill soup Smoked cod roe on toast Salad of smoked halibut & smoked eel Royal Hotel, Tighnabruaich Scallops, monkfish, tagliatelle, pea and parsley veloute Seasonal fruit tatin West coast langoustines with home-made garlic mayonnaise Loch Fyne Oyster Bar, Cairndow Oysters Rockefeller Loch Fyne Bradan Rost with whisky sauce Pan-Fried Fillet of Sea Bass with Artichokes and Rosemary Bitter chocolate tart Lst of suppliers Weights and measures Cooking Hints Index
