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Scotch Pancakes with Rainbow Trout By Graeme Pallister

July 16, 2015 in Eat Local & Organic
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Scotch Pancakes with Rainbow Trout By Graeme Pallister

 

Introducing Scottish Slow Food Star Chef,  Graeme Pallister, Chef Patron at Tay Street, Perth. Graeme is a Masterchef of Great Britain and belongs to the exciting new brigade of chefs across the UK who care passionately about working with sustainable food producers, farmers, fisherman and artisans. Graeme is like a general, confidently creating alchemy in the kitchen to celebrate the extraordinary bounty of Scotland’s natural larder. Working across three restaurants, Graeme creates dishes that are vibrant, healthy, intensely flavourful and never to be forgotten.

Scotland's Star Chef, Graeme Pallister.

Scotland’s Star Slow Food Chef, Graeme Pallister, of 63, Tay Street Perth.

Like all great chefs, Graeme is inspired by the magnificent artisan and local larder on his doorstep. This could be anything from a fine single malt to foraged wild mushrooms, hand-dived scallops, Scotch silverside, asparagus from Glamis and the greatest staple of all – marvellous Scottish oats.

In the coming weeks, we will be featuring more of Graeme’s recipes and talking to him about how to eat well in season with a dash of Scottish savoir faire.

 

63 Tay Street, Perth, Scotland.

http://www.63taystreet.com

Follow Graeme on Twitter @GraemePallister

 

Scottish Rainbow Trout Pancake Recipe by Graeme Pallister

Scottish Rainbow Trout Pancake Recipe by Graeme Pallister

Scotch Pancakes with Rainbow Trout

 

The rainbow trout I have used in this recipe was caught by my sous chef Brad in Glenshurup in Perthshire

 

Ingredients

 

Serves 4 (approx. 2 small pancakes per serving)

 

200g plain flour

1tbsp baking powder

pinch of salt

1tbsp caster sugar

1 large egg

300ml full fat milk

1 fillet of Perthshire rainbow trout, pan-fried

4 quail eggs, soft boiled and halved

2 small beetroots, roasted

4 tbsps horseradish cream

Herbs to garnish

 

Method

 

Gently warm the milk to room temperature

 

Beat the egg

Combine the dry ingredients

Add the milk and beaten egg ingredients to the dry mix

Allow the mix to rest for at least an hour

Lightly grease a heavy-based frying pan and place over a medium heat

Ladle 2 or 3 tablespoons per pancake into to pan and cook until golden brown on each side

To assemble, divide the pancakes on 4 warmed plates and arrange the trout, quail eggs, horseradish cream and garnish on top

 

 

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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