Ranging from Oban to Tarbert, Scotland's Seafood
Trail encompasses some of Britain's most glorious
coastline. Here the cold, clear Atlantic waters caress
the sealochs and inlets of Argyll and Kintyre creating
the perfect environment for seafood in all its variety.
This relatively unexplored coastline has been undergoing
something of a culinary revolution over the past decade
and is now a showcase for all that is best in Scottish
seafood. The 9 establishments featured in this
beautifully illustrated book all serve simple food,
simply served. Langoustines, crab, scallops, oysters and
mussels all have such wonderful flavours that they
require only the minimum of additional ingredients. And
behind each place, there's a story and some interesting
characters who have put their heart, soul (and wallet)
into it! Featured in ''From Crab Shack to Oyster Bar''
are: 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; Cairnbaan Hotel; The
Royal Hotel at Tighnabruaich; and the The Loch Fyne
Oyster Bar, Cairndow.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). |
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