It’s a been a big year for Scotland’s chefs as we reach the autumn of the Year of Food and Drink.
It’s an even bigger year for Stewart Macaulay, as he steps up to become head chef at award-winning St Andrews restaurant The Adamson.
He’s been at the restaurant for almost two years, after gaining experience at other restaurants in the town and further afield.
He’s excited about the challenges the new job brings and comments: “It is a great place to work and a great team.”
He found time to share one of his favourite seasonal recipes, hake nicoise in a generous portion for one, as part of our series of recipes featuring locally sourced food.
Hake Salad Nicoise
140g of hake fillet with skin on
4/5 boiled new potatoes, halved
5 Sun-blushed tomatoes
7 Black-pitted olives
50g Cooked green beans
2 Soft-boiled quail egg
3 White anchovies
4/5 leaves of fresh basil, shredded
25ml extra virgin olive oil
Pan fry hake (skin side down) until golden brown, then transfer to tray with a little water and butter and gently grill for about 3-4 minutes.
Fry in large frying pan with a little vegetable oil until golden brown.
Place all ingredients in bowl, other than the hake and eggs, and dress with extra virgin olive oil and sea salt.
Assemble all together in a serving bowl, place fish on top and garnish with baby basil and quail eggs.