Method | Scottish Fillet Of Salmon

Warm the peanut oil to a medium temperature in a non-stick pan and then add the fish skin side down – crisp up and then place under salamander to finish – season before sending. Keep it pink approx. cooking time 4 minutes. Warm the mash through and check the seasoning fold in the spring onions. Sauté the pak choi in butter and season drain on kitchen paper. Arrange on the plate next to the mash. Add chopped dill and pour the sauce around and place the fish in the centre.

Method | Sauce Jacqueline

Slice the shallots, carrots, mushrooms, and garlic. Sweat them in 50g of butter add the ginger, thyme and star anise. Add the wines and reduce to a syrup add the stocks and saffron. Simmer for 30 minutes and then puree and hang in muslin for another half an hour.

Reduce the stock by 1/3 and add the cream. Bring to the boil and slowly whisk in 200 g of butter and add chopped dill. Check seasoning and serve.

Method | Creamed Potato Mash

Steam off the Ratte Potatoes in their skins. When cooked hold in the oven to stay warm. Taking a manageable quantity at a time peel the Potatoes by hand and then pass through the Moulin followed by a fine meshed Sieve. Place into a suitable container, cover and left at room temperature ready for use.

Place the Mashed Potato into a suitable pan to heat up adding the Milk as you go for taste and texture. Season to taste and add freshly cut spring onion