Ar­gyll chef in trout fi­nal

The Oban Times - - News -

CHEF Michael Knowles of the Loch Melfort Ho­tel has made it through to the fi­nal of the Trout Chef of the Year com­pe­ti­tion us­ing Loch Etive trout.

Michael is one of six chefs in the fi­nal who has used sus­tain­ably-sourced, farmed trout.

Michael’s recipes are cold-smoked Loch Etive Trout can­nel­loni, smoked trout, ri­cotta and dill mousse; sea aster, sea let­tuce and sea grass pesto all with a sea salt crumb as a starter and his main course is a warm ter­rine of Loch Etive cold smoked trout and baby spinach, squid ink tagli­atelle, sun-blushed toma­toes, wa­ter­cress and pars­ley dress­ing.

The Fed­er­a­tion of Chefs Scot­land runs the event, this year in con­junc­tion with the RR Spink and Sons fish smoker cel­e­brat­ing its 300th an­niver­sary year.

The win­ner was due to be an­nounced yes­ter­day (Wed­nes­day).

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