John Kelly

This event will take place at Seafood Kitchen from 12:50 to 13:20

John Kelly

Passion:

After a career spanning over 25 years as Executive Chef for up market hotels such as Ardoe House, Meldrum House Hotel, Norwood Hall, Thistle Hotels and a stint as Executive Chef on Richard Branson’s Necker Island in the British Virgin Isles, John has left the full-time cooking scene to focus on supplying the chefs of the north east of Scotland with the freshest locally landed seafood. Always prepared to help any chef with their seafood requirements and to offer any assistance with menu choices.


Dish - Garden Pea Velouté with Sutherland of Portsoy Hot Smoked Salmon Flakes, Poached Egg and Herb Oil

Ingredients (serves 4)

1 x White Onion

1 small garlic clove

1 bag Frozen Petit Pois / Garden Peas

1 small tub sour cream / crème fraiche

200g Sutherlands of Portsoy Hot Smoked Salmon Portions

500 ml of Vegetable Stock / 1 stock pot stock cube.

2 tablespoons of vegetable oil

4 x free range hen’s egg

50 ml white wine vinegar

2 tablespoons of herb oil (olive/rapeseed oil mixed with chopped soft herbs)

Salt and Pepper

Method

Finely slice white onion and garlic.

Bring vegetable stock up to the boil in a large pan.

Heat up olive oil and sweat down white onion and garlic until soft (do not colour)

Add the vegetable stock and bring to a boil.

Add the frozen peas and return to the boil.

Remove from heat and blend immediately, ensuring a nice green colour is retained. Adjust seasoning

Poach the four hen’s eggs in water seasoned with the white wine vinegar, remove from the pan and drain on some kitchen paper.

Place egg into the bottom of warmed soup bowls and surround with some nice flakes of hot smoked salmon.

Pour the hot soup around the egg and dot with some crème fraiche and herb oil.

Serve Hot.