CHEF Paul Kitching runs the Michelin-starred Edinburgh restaurant 21212 with his partner Katie O’Brien. Together, they have 45 years of Michelin-star experience, and it serves them well.
They have created a dining concept that has attracted worldwide intrigue, and dishes that have been commended by all who try them.
Known for their modern and artistic approach to their dishes, here they share their take on trout and scallop.
Ingredients
(Serves 1)
1 fillet of trout
1 scallop
¼ savoy cabbage, trimmed, cored and finely sliced
2 cherry tomatoes
2 hazelnuts
6 florets of broccoli
400ml of natural yoghurt
500g frozen peas
70ml cream
70ml vegetable stock
Olive oil
Method
For the trout, remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender.
Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
Confit the tomatoes in olive oil until they become soft but still hold their shape.
Cook two of the broccoli florets in salted water so they’re slightly soft all the way through.
Blend the remaining broccoli with the yoghurt until it’s smooth. Spread thinly on a piece of baking parchment and dry out in the oven at 50°C until it resembles a broccoli crisp.
Cook the peas in salted water, being careful not to discolour them. Place in a blender and blitz until smooth and pass through a fine sieve.
Finely slice the cabbage and blanch in salted water, finish on the hob in olive oil or butter.
To assemble, place a spoonful of the cabbage in the bottom of a bowl.
Place the scallop and trout on top of the cabbage with the tomato, broccoli crisp and hazelnuts on top.
Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.
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