Lamb sweetbreads, langoustine, broccoli by Miles Craven of Duisdale House Hotel, Skye
“Nothing offers our guests a taste of Skye quite like this dish. We are so lucky to be surrounded by some of the best food in the world so showcasing this produce properly is very important to us. At Duisdale House Hotel, we are constantly inventing new dishes to cook with what’s in season and what’s available to us but I always have a few favourite recipes that feature on our menu. We work with a network of local producers across the island to ensure our guests have the chance to try some of the best produce Skye has to offer. For this dish, we source our langoustine from several local fishermen from around the island which are delivered fresh straight to our back door. Skye is a very close community and it just so happens that one of our key langoustine suppliers is the sibling of one of our team in the hotel so we know we are getting the best.
Lamb sweetbreads is an ingredient that I really enjoy serving and one that I wish I saw on more menus across the county. It is an underappreciated cut and offers a tender and succulent addition to any dish. We use Hebridean lamb sweetbreads whenever possible as they are native to the island and are full of flavour. I like to serve sweetbreads with langoustine as it adds strength and robustness to a recipe which is quite different for a fish dish making it a bit of a talking point. We serve this dish as a starter at Duisdale and it is a favourite with our guests. It is Skye on a plate and an excellent showcase of the amazing food the island has to offer.” – Miles Craven
Duisdale House Hotel on the enchanting Isle of Skye is a boutique hotel within a collection of three family-owned hotels on the island known as the Sonas Collection. The kitchen is led by head chef Miles Craven, Scottish Food Awards 2018 Gold Medal winner for Creative Chef. The kitchen team uses the best of Skye’s natural larder from the hills, gardens, rivers and sea, to ensure the dishes are a true taste of the Island.
Duisdale House Hotel is one of three properties within The Sonas Collection owned by Anne Gracie Gunn. Toravaig House Hotel and Skeabost Hotel make up the trio and are each known for their elegant dining, picturesque scenery, personable service and comfortable accommodation.
For more information on Duisdale House Hotel, visit: https://www.duisdale.com
For more information on the Sonas Collection, visit: https://www.skyehotel.co.uk
Serves 4
Ingredients
4 large langoustines
200g lamb sweetbread
3 heads broccoli
200g Tenderstem broccoli
1 plum tomato
1 bulb fennel
2 shallots
1 carrot
50ml white wine
50ml brandy
100ml chicken stock
200ml veal stock
10ml cream
Method
1. For the langoustine take the heads off, de-vein then peel. Pan fry for a couple of minutes.
2. For the broccoli puree shave the green tips off the broccoli and boil in boiling salted water for four minutes. Strain and blend in a food processor with some of the cooking liquor and finish with a splash of cream and season.
3. For the Tenderstem broccoli, trim off the end and boil for three minutes in seasoned water.
4. For the sauce, cut the langoustine heads in half and roast in a hot pan. Take out the langoustine heads and add the carrot, shallot and tomato all In the same pan as the langoustine after add white wine and brandy and reduce by 2/3 then add chicken stock and veal stock reduce till coats the spoon.
5. For the lamb sweetbread, disgorge under cold running water then soak in heavily salted water for one hour. After an hour, wash the sweetbreads and put into a pan of water. Bring to the boil and once boiling, take them off the heat and leave in the water until cool.
6. Once cool, pan fry until golden brown on all sides.
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here