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From Crab Shack to Oyster Bar
Exploring Scotland's Seafood Trail

 

You are here: Family, Home And Practica... > Cookery, Food & Drink > General Cookery > Cookery By Ingredient > Cooking With Fish & Seafo... 

Word Power Books

From Crab Shack to Oyster Bar
Exploring Scotland's Seafood Trail

by Carole Fitzgerald (Author)
Anne Kennedy (Illustrator)
Laura Thomson (Illustrator)

 

Hardback

ISBN: 9781903238813

 

Availability:
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Illustrated in colour with recipes from member establishments, this is a guide to Scotland's official seafood trail. It features: The Seafood Cabin (or 'crab shack' to the locals), Skipness; The Anchor Hotel, Tarbert; The Hunting Lodge Hotel, Bellochontuy; The Tayvallich Inn; Dunvalanree House, by Carradale; Ee'usk, Oban; and more.



Recipes include Whole salmon, 'Aga-baked' in wet newspaper (Seafood Cabin); Scallops grilled with Crabbies Green Ginger (Anchor); Grilled sardines with spinach and tomato salsa (Hunting Lodge); Loch Fyne oysters pan-fried in butter with chervil and cream (Tayvallich Inn); Roast gigot of monkfish with garlic and rosemary (Dunvalanree); Clam chowder (Ee'usk); Goan spiced mussels (Cairnbaan); Smoked cod roe on toast (Laroch Foods); Scallops, monkfish, tagliatelle, pea and parsley veloute (Royal Hotel); and Loch Fyne bradan rost with whisky sauce (Loch Fyne Oyster Bar).


 

ISBN 1903238811
ISBN13 9781903238813
Publisher Angel's Share
Format Hardback
Publication date 25/05/2006
Pages 96
Weight (grammes) 540
Published in United Kingdom
Height (mm) 246
Width (mm) 189

The Seafood Cabin, Skipness
Whole salmon, 'Aga-baked' in wet newspaper
Shell-on langoustine served with Sophie's fresh herb dip
Orange cake
Anchor Hotel, Tarbert
The Anchor Surf and Turf
Scallops grilled with Crabbies Green Ginger
Lemon Posset
The Anchor Soda Bread
Hunting Lodge Hotel, Bellochontuy
Baked cod with Arran mustard on a red wine sauce
Grilled sardines with spinach and tomato salsa
Salmon with a fresh herb crust and velvety Pernod sauce
Tayvallich Inn, Tayvallich
Loch Fyne oysters pan-fried in butter with chervil and cream
Crab, apple and fennel salad
Loch Sween prawns with a tarragon and Pernod dressing
Dunvalanree House, Port Righ, Carradale
Roast gigot of monkfish with garlic and rosemary
Fresh haddock rarebit
Salmon terrine with oak-smoked salmon and dill yoghurt dressing
Ee'usk, Oban
Thai fishcakes with sweet chilli sauce
Clam chowder
Lobster thermidor
Cairnbaan Hotel, by Lochgilphead
Goan spiced mussels
Scallops with sauce vierge, creamed potatoes and crisp prosciutto
Salmon and smoked haddock fishcakes with saffron and
smoked mussel cream
Laroch Foods, Clachan
Smoked salmon and dill soup
Smoked cod roe on toast
Salad of smoked halibut &
smoked eel
Royal Hotel, Tighnabruaich
Scallops, monkfish, tagliatelle, pea and parsley veloute
Seasonal fruit tatin
West coast langoustines with home-made garlic mayonnaise
Loch Fyne Oyster Bar, Cairndow
Oysters Rockefeller
Loch Fyne Bradan Rost with whisky sauce
Pan-Fried Fillet of Sea Bass with Artichokes and Rosemary
Bitter chocolate tart
Lst of suppliers
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