Argyll chef in trout final
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).