Steven Peel, Grilled Shetland salmon with buttered asparagus and soft quail's eggs

Head chef Steven Peel and his team have made it their mission to build on the AA rosette proudly held by the Laureate Restaurant at the Macdonald Kilhey Court Hotel & Spa.

Head chef Steven Peel and his team have made it their mission to build on the AA rosette proudly held by the Laureate Restaurant at the Macdonald Kilhey Court Hotel & Spa.

They serve only the finest Scottish beef, lamb, pork and wild white fishand source local, organic suppliers for vegetables and dairy products where possible. Their expertise and passion for food has resulted in the exceptional dishes on offer in the three-tier atmospheric Laureate Restaurant. Macdonald Kilhey Court,Chorley Road, Standish,near Wigan, WN1 2XN.0844 879 9045

Grilled Shetland salmon with buttered asparagus and soft quail’s eggs

Ingredients Serves 44 6oz fillets of salmon1 large bunch of asparagus12 quail eggsBunch of chervil1 lemonSalt and pepper Olive oil and butterEnglish watercress

Method1. Place the eggs in boiling water for exactly 1 minute and 15 seconds then chill under running water.2. Peel and roll in finely chopped chervil.3. Cut bottom 2-3 inches from the asparagus and cook briefly in boiling salted water then refresh under cold running water. Drain.4. In a hot non-stick pan add a little olive oil. Season salmon and place in the pan for 2-3 minutes and turn over.5. Place salmon under a hot grill for a further 2-3 minutes.6. While salmon cooks, melt butter gently and add asparagus to warm through. Season.7. Remove salmon and place on kitchen paper. Squeeze some lemon over it and season a little more.8. Arrange on plate with watercress and serve with hot buttered Jersey Royals. Accompany with mayonnaise if desired.

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