Scottish Food Recipes & Tasting Notes
We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced Scottish food alongside great cocktails. Our team have curated a selection of great food & drink Scottish recipes for you to try at home. Hopefully these give you a taste of what we’re all about.
Wild Sea Bass With Roasted Squid Broth
Sea Bass is a fantastic fish and the benefits of choosing wild fish over farmed are massive. At Monteiths we select wild British sea bass because it is so much more flavoursome with fantastic quality meat. The only drawback of wild sea bass is that it expensive to buy – we get ours direct from the fisherman, but to buy this fish in the supermarket or fishmonger can often be a costly business. That said, you get what you pay for, however if the thought of trying this recipe out on an expensive bit of fish worries you then why not substitute the sea bass for something cheaper like hake or cod, which also work well with these flavours.
500g chicken wings
500g fresh squid cleaned
2 celery sticks
1 bay leaf
3 black peppercorns
3 litres of water
300ml sake or white wine
4 strands of dried sea spaghetti available from real foods
To Make Your Broth
Warm a large pot with a splash of oil over a high heat before adding the chicken wings. These are only used to create the broth and most of the flavour will come from the bones so cut the wings down into small pieces. Brown the wings all over until they achieve a golden colour - this will determine the colour of your broth later so make sure you don’t over-brown the wings. Once the wings are nicely browned, add the fresh squid, this will brown up quickly and release lots of moisture and create a film on the bottom of the pot! Although this doesn’t look too appetising at this stage, it’s very flavoursome so don’t be put off!
Deglaze the pot with sake, simply breaking down the cooking residues with liquid and stirring them until smooth creates the basis for this dish’s amazing flavour! Once this step has been completed and all material from the bottom of the pan has been removed and stirred smooth, add the water alongside the vegetables and sea spaghetti. Simmer the broth for an hour before passing through a fine sieve. Reduce the mix to enhance its flavour and keep warm until ready to serve.
Score the skin of the wild bass and pan fry, this should take about five minutes depending on the size of fillet. Serve it with the broth and wild mushrooms and Choy sum, which are simply pan fried with a little oil and seasoning.