Asparagus Soup served with Poached Eggs and Crispy Ham by Tom Kitchin, Chef Proprietor of Michelin-starred restaurant The Kitchin, Edinburgh
Tom Kitchin and his wife Michaela's restaurant, The Kitchin, quickly established itself as one of the finest places to eat in the country.
Tom Kitchin demonstrates a culinary CV that extends from early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the 3-star La Tante Claire restaurant in London, 3-star Michelin restaurant Guy Savoy in Paris and Alain Ducasse's 3-star Michelin Le Louis XV restaurant in Monte Carlo.
Scallops and Salted Cod Sauce Ecossaise by Fred Berkmiller, Chef Proprietor of l’escargot bleu and l’escargot blanc & Bar à Vin, Edinburgh
The concept behind this dish was to be a bit historical showing a noble ingredient of the sea, but also to celebrate the Auld Alliance, as I’m using an old recipe. It includes a Sauce Ecossaise, which is a béchamel with boiled eggs added. The sauce is usually served on fish, either smoked or plain, or on poached poultry. On this occasion, I’m serving it on a bed of salted cod with a double-dived scallop from the Isle of Skye. All the quantities are approximate, so feel free to add more or less depending on your own tastes and preferences.