Glasgow City Centre Hotel Restaurant

Sherry Vinegar Ceviche of Loch Duart Salmon

Ingrdients:
2tbsp Sherry Vinegar
3tbsp Extra Virgin Olive Oil
200g  Loch Duart Salmon
Maldon sea salt and freshly ground pepper

Method:
Cut Salmon into large dice and marinate with sherry vinegar, olive oil and seasoning for at least 30 minutes.

White Grape and Pine Nut Ajo Blanco

Ingredients:
1/2 bunch of seedless white grapes
100g of lightly toasted pine nuts
1 clove of garlic, peeled and central germ removed
3 slices of crustless slightly stale bread
6 tbsp extra virgin olive oil
2 tbsp of sherry vinegar
200ml of still mineral water
Maldon sea salt and freshly ground pepper

Method:
Place all ingredients in a non-reactive bowl and let sit for 1 hour then place mixture in a blender and blitz on high for 4 minutes. Finally pass through a fine strainer and pour into a plastic beaker with a lid.

Shaved Fennel and Lemon Salad

Ingredients:
1 small bulb of Fennel
1 small lemon
½ a pickled lemon, finely diced
Small bunch of fennel fronds, finely chopped
2 tbsp of lemon infused oil
Maldon salt and freshly ground pepper

Method:
Shave fennel on a mandolin over a bowl, zest the lemon over this using a micro-plane zester and add the juice of a ¼ of the lemon, the pickled lemon and the chopped fennel. Then add the lemon oil and seasoning and reserve.

To Serve

Ingredients:
Chive oil
Micro Amaranth
Micro Tahoon

Method:
Place 200ml of Ajo blanco into each soup plate and place a mound of the fennel salad onto the centre of each plate, surround with 5 pieces of salmon ceviche, a drizzle of chive oil and a small selection of the micro leaves.

To make a reservation at Restaurant at Blythswood Square please contact a member of our team:

T: 0141 248 8888
E: reserve@blythswoodsquare.com
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