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#LockdownRecipes from Glasgow's Best Restaurants

Today's recipe is from The Pipers' Tryst at The National Piping Centre. The Pipers’ Tryst is a hidden gem in Glasgow’s restaurant scene. Located in the heart of Glasgow’s music and theatre locale, this little restaurant offers delicious food, coupled with excellent Scottish hospitality.


Smoked Haddock and Black Pudding Stack. Served with Mull of Kintyre cheddar cheese and chive sauce with a poached egg on top.


Ingredients

- Fillet of smoked haddock (we use Fraserburgh) - Slice of black pudding (we use Ramsey’s of Carluke) - 1 Free range egg - 150ml of double cream - 2oz of grated cheese (we use Mull of Kintyre) - Salt and pepper for seasoning - Pinch of chives - Squeeze of English mustard

Method

- Cut fillet of haddock in half and place on grease proof paper. - Grill for approx. 4 minutes or until ready. - Grill black pudding. - While the other items are grilling poach egg in rapid water with a splash of vinegar. - Put double cream, salt, pepper and mustard in a pot and reduce then add chive. - Stack items starting with black pudding, haddock then poached egg on top before pouring over sauce.



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