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Recipe of The Month - May 2007

This month's recipe comes from The Bank Restaurant, Crieff. Owner and Chef Bill McGuigan has created a terrific Smoked Haddock Terrine that is sure to tickle your taste buds!  

Smoked Haddock Terrine with Seared Scallop & a Gruyere Cheese Glaze

 Terrine Ingredients: 

  • 3lb Pale Smoked Haddock Fillet
  • 7 Egg Whites (Keep yolks for sauce)
  • ¼ pint of Whipping Cream
  • Salt
  • Pepper
  • 1 large Scallop per person
 Sauce Ingredients: 
  • 1 ½ oz Butter
  • 1 ½ oz Plain Flour
  • 10 Fl oz Milk
  • 8 oz Gruyere Cheese

 Method (Terrine): 

Place trimmed haddock (no bones) into food processor and blend until smooth. Place into a chilled bowl and add the egg whites, cream, salt & pepper, and mix well with a spoon or whisk until smooth. Pour into a cling film lined terrine mould and bake at 200 for 1 hour 20 mins. Leave to cool, then refrigerate, best for 24 hours. 

Method (Cheese Sauce): 

Put butter & flour into a small saucepan – stir until blended into paste. Add milk a bit at a time, stirring continuously until well mixed and smooth. Add grated Gruyere cheese and stir. Season to taste. 

When Serving: 

Pan sear a large scallop per person. Pre heat a slice of Haddock in the oven. Warm cheese sauce to blood temperature, add two egg yolks, and mix. 

Place warm terrine onto serving plate and coat with cheese sauce. Either glaze under a hot grill, or blowtorch until golden. Place seared scallop on top.

The award winning Bank Restaurant can be found at 32 High Street Crieff, Tel 01764 656575. Using fresh produce from Scotland and around the British Isles, they have been awarded, amongst others, two AA Rosettes and a Michelin Guide "Bib Gourmand" in 2006. You can visit their website at www.thebankrestaurant.co.uk

The Bank Restaurant Crieff