After making a name for himself working at a number of high-end Scottish restaurants, Scott Davies became head chef at the prestigious Michelin-starred Three Chimneys restaurant in Skye last year.
Since the restaurant was opened by Shirley Spear more than 30 years ago it has only had three head chefs.
With a new kitchen brigade on hand and ideas for dishes created to reflect the outstanding variety of Skye’s authentic, natural larder, Scott is now putting his own stamp on the prestigious, destination restaurant that’s regarded as one of the best in the world. Here he has created two delicious dishes for YL readers to try at home.
Salmon, cucumber, radish and oyster
Serves 4
4 x 50g salmon fillets, scaled but with the skin still on
1 cucumber
3 red radishes
50g fresh horseradish, grated
12 radish leaves
4 oysters shucked with the oyster juice reserved
40g rye bread, toasted and crumbled
Half a lemon, juice only
For the lemon dressing
50ml extra virgin olive oil
20ml lemon juice
A pinch of salt
A pinch of sugar
For the tempura batter
50g self-raising flour, plus extra flour for coating the oyster
15g cornflour
1tsp vinegar
40ml cold sparkling water
A pinch of salt
Cut the cucumber in half transversely, split one half again long ways and chargrill with the fleshy side down on a griddle for two minutes or until fully charred. Leave to cool then juice in a juicer. Season with oyster and lemon juice and then set aside. Put the other cucumber half to one side until needed.
To make the lemon dressing, whisk together the lemon juice, mustard, salt and sugar and slowly pour in the oil. Set aside until needed.
Cut the other half of the cucumber into thin slices. Then do the same with the red radishes. Place in a bowl with the radish leaves and coat in the prepared lemon dressing.
For the tempura batter, mix all of the ingredients together. This should be the consistency of double cream. Coat the oysters in flour then dip into the batter and deep fry at 190°C for one to two minutes or until crispy. Chargrill the salmon for 30 seconds on each side. Place the salmon on a tray and spoon a little dressing over the top and finish under a low grill. Once the salmon reaches 42°C at the core it will be cooked, this can be checked using a temperature probe.
Plate up as shown in the photograph and sprinkle with fresh horseradish and crumbles of the toasted rye bread.
Rhubarb, cream cheese, beetroot and oats
Serves 4
For the cheesecake
40g egg yolks
100g sugar
250g cream cheese
500ml double cream (semi-whipped)
1 vanilla pod, seeds removed and reserved
1 gelatine leaf (soaked)
25g pearl barley, toasted
40g whole milk
For the beetroot sorbet
75g caster sugar
75ml water
220ml beetroot juice
10ml lemon juice
30g glucose
1 gelatine leaf (soaked)
For the oat crumble
100g brown flour
50g salted butter
50g dark brown sugar
10g rolled oats
10g pinhead oats
For the rhubarb curd
100ml rhubarb juice (this can be created from juicing 500g fresh rhubarb) – reduce the liquid on the hob to 25ml to intensify the flavour
35ml lemon juice from 1 lemon
100g caster sugar
90g eggs
10g egg yolk
50g salted butter
For the beetroot jelly
400ml beetroot juice – reduce the juice on the hob to 200ml to intensify the flavour
50ml apple juice
15ml lemon juice
Sugar, to taste
For the rhubarb gel
100ml rhubarb juice
1g agar
Sugar to taste
For the cheesecake, gently boil the milk, vanilla pod and toasted pearl barley. Remove from the heat and leave to infuse for five minutes. Pass through a fine sieve reserving the milk and discarding the oats. Place the milk, egg yolk, sugar and vanilla seeds in a bowl and place over simmering water. Whisk until ribbon consistency. Remove from the heat, add the gelatine and whisk again. Leave to cool and then beat in the cream cheese before folding in the cream. Place in a piping bag and store in the fridge.
For the beetroot sorbet, boil the water, sugar and glucose. Add the gelatine and leave to cool. Add the rest of the ingredients. Churn and then place in the freezer.
For the oat crumble, using a food processor, blitz the sugar, butter and flour together and then stir in the oats. Bake at 170°C for 25 minutes or until golden brown, leave to cool.
For the rhubarb curd, whisk the rhubarb and lemon juice, sugar, egg and egg yolk together in a pot. Bring to the boil gently and cook for two minutes, stirring throughout. Remove from the heat and whisk in the butter. Once fully combined, pass through a fine sieve and place in a piping bag.
For the beetroot jelly, combine all the ingredients minus the sugar in a pan and heat to 80°C. Season with sugar to taste. Line a small tray, grease it and fill it with the jelly. Place in the fridge and once it has set, cut into 1cm cubes.
For rhubarb gel, pour the rhubarb juice, sugar and agar in a pot and bring to the boil. Pour on to a greased tray and leave to set. Once fully set, cut into 5cm squares, pipe the cheesecake into the centre and roll up to produce the cylinder.
Plate up as shown in the photograph – and enjoy!
