A piece of Kitching magic
TROUT & SCALLOP
By Paul Kitching of 21212 in Edinburgh HEAD Chef Paul Kitching and his partner Katie O’Brien moved to Edinburgh and opened 21212 in May 2009. In January 2010, only eight months after opening, the restaurant received a Michelin Star, making 21212 the only Michelin-starred restaurant with rooms in Edinburgh.
It soon became a leader in ingredient innovation and, while Paul’s creations yield unexpected combinations, the thought given to the balance of each dish ensures flavours that complement rather than compete. Here is his dish of trout and scallop, cabbage, broccoli and pea sauce. 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
1 For the trout, remove skin, cut fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft. 2 Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil. 3 Confit tomatoes in olive oil until they become soft but still hold shape. 4 Cook two of the broccoli florets in salted water so they’re slightly soft. 5 Blend remaining broccoli with yoghurt until smooth. Spread thinly on piece of baking parchment and dry out in oven at 50°C until it resembles a broccoli crisp. 6 Cook peas in salted water, being careful not to discolour them. Place in blender and blitz until smooth. Pass through fine sieve for smoothness. 7 Finely slice cabbage and blanch in salted water, finish on hob in olive oil. Assembly: 1 Place spoonful of cabbage in bowl. 2 Place scallop and trout on top of cabbage with tomato, broccoli crisp and hazelnuts on top. 3 Finish sauce by heating pea puree with cream and vegetable stock. Serve.