Fish cakes with mixed leaves served with a light lemon and saffron mayonnaise.

A classic dish, deliciously fragrant and packed full of flavour.

200g floury potatoes such as Maris piper, peeled and cut into chunks
300g salmon fillet
300g smoked haddock
300g coley fillet
100g bread crumbs
2 eggs beaten
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
50g flour
Salt and pepper

1 pinch saffron
Juice from 1 lime
200g mayonnaise
5ml white wine vinegar

1. Infuse the saffron in the white wine vinegar for 30 minutes, mix into the mayonnaise and add the juice of one lime. This is really best made the day before to get the full colour and flavour from the saffron.

2. Cook the potatoes in boiling salted water for 20 minutes until tender, drain and mash until smooth. Leave to cool.

3. Bring some water to the boil in a large deep frying pan. Add the salmon, haddock and coley fillets, bring back to the boil and simmer for 8 to 10 minutes. Once cool take the fillets out, break them up into flakes, discarding the skin and any bones.

4. Put the fish into a bowl with the mashed potatoes, breadcrumbs, egg, parsley, chives and season with salt and pepper to taste – mix thoroughly.

5. Shape the mixture with clean hands into small thick cakes, cover with cling film and chill for 20 minutes.

6. Lightly dust the fishcakes with flour and fry them in a lightly oiled non-stick pan over a medium heat for 8 to 10 minutes, turning them occasionally.

7. To serve, arrange three fishcakes with dressed mixed leaves and a generous spoonful of the saffron and lime mayonnaise.

Pan fried king scallops with a herb salad, cherry tomatoes and a saffron and carrot puree

A deliciously light king scallop dish full of subtle flavours.

For the carrot puree:
200g diced carrot
A pinch of saffron
A pinch of sugar
100g mascarpone
50ml olive oil

Mixed leaves such as rocket and spinach
30g fresh herbs (coriander and flatleaf parsley work well)
4 tbsp lemon juice
5 tbsp sesame oil
1 tbsp butter
12 good-sized king scallops
16 whole cherry tomatoes
Toasted sesame seeds to garnish

1. To make the carrot puree, simmer the diced carrots in salted water with the saffron.

2. Once the carrots are very tender – 12 to 14 minutes, place into a food processor with the mascarpone, olive oil, pinch of sugar and blend until very smooth.

3. Season to taste and set the puree aside until required.

4. Toss the mixed leaves and herbs together with the lemon juice and 1tpsp of the sesame oil. Place equal amounts of the dressed leaves in the centres of the 4 serving plates and your carrot puree around the mixed leaves.

5. Heat a large non-stick pan with the rest of the sesame seed oil until very hot. Put the scallops in the pan and fry them for 30 seconds on each side. Add the cherry tomatoes, tbsp butter and fry for a further 30 seconds, season with salt and pepper.

6. Arrange the scallops around the mixed leaves and place the cherry tomatoes on top of the carrot puree. Drizzle some of the butter from the pan round and over the scallops. Garnish with some toasted sesame seeds.

         

The four exhibiting artists all met while studying under Damian Callan, the well known Edinburgh based artist. Their preferred subject is the figure although this exhibition demonstrates their skills across a range of subjects. All have their unique style of representation in a variety of mediums. Aine has been painting professionally for over 20 years, Rona is an experienced printmaker as well as a painter and both Jay and Marion have been interested in drawing and painting the figure for as long as they can remember. This exhibition brings together an interesting collection of their work.

We will be holding a Private Opening Saturday 31 March 2012 from 11am until 1pm and the exhibition runs from 31 March 2012 until 31 May 2012.

What you will need is:

2kg mussels, cleaned
80g shallots, finely chopped
3 cloves of garlic, finely chopped
150ml white wine
1 medium leek, cleaned and finely chopped
150ml double cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
25g butter
Salt and pepper to taste

1. Melt the butter in a pan. Add the leeks and cook for 1-2 minutes, until soft.
2. Reduce the heat and add the Dijon and whole grain mustard. Then quickly add the mussels, shallots, garlic and white wine into a pan, cover and place over a high heat for 3 minutes, shaking the pan or stirring the mussels occasionally.
3. Once the mussels start to open, add the double cream. Cover again and continue cooking for a further 2 minutes or until the cream begins to bubble. Discard any mussels that are still closed.
4. Season to taste and give everything a good stir.
5. To serve, ladle the mussels into warm bowls, garnish with parsley and serve with fresh crusty bread.

West Coast Mussels in Leek and Dijon Sauce

Since I was a child, I have always been inspired by the watercolour painting effect. Its light and dark, shadows and reflections, tones and shades create wonderful moods and movement. So just a few years ago, in 2008 I decided to try this long-loved medium having never picked up a paintbrush before. From the moment I did, I felt the excitement – like plunging into a sea of colour, discovering the pure pleasure of seeing and working with beautiful colour combinations. The mix of its delicacy and transparency captures to me the fragile beauty of butterflies’ wings, with the sense that if you blink you may miss something exquisite and unique.
May you enjoy every piece of original artwork as much as I have enjoyed producing them.

Sincerely,

Susan Christie

Susan Christie, Discovery

Susan Christie, Discovery

 I dedicate these sentiments to both my aunt Rua, whose love of colour is such that she gasps in awe at every flower and to my friend Cathy, who has been so encouraging as she believed in my artwork from the very beginning. I love them both.

Yet, whilst chilled oysters served naturally or with shallot and red wine vinaigrette remains the most popular option on its menu, Mussel Inn has noticed a growing trend in popularity of grilled oysters – and even oyster tempura.

Aphrodite and Eros

Matt Johansson, food and beverage manager at Mussel Inn, said: “According to Greek myth, Aphrodite, the goddess of love, sprang forth from the sea on an oyster shell and gave birth to Eros, which is where word ‘aphrodisiac’ derives, and legendary lover Casanova always started a meal by eating 12 dozen oysters. That’s why we’re sure that our oysters will prove popular options on our menu this Valentine’s Day!

“Yet whilst I personally love them naturally with a sprinkle of lemon juice – they are so fresh that you can taste the sea water – our grilled oysters with gruyere cheese and bacon are amongst the most popular dishes on our menu. For novices I would recommend the oyster tempura, which has a delicious crispy coating and lends the oyster an appealing, velvety texture.

“Carefully nurtured in the sea lochs of the Scottish west coast, our hand selected and sustainably cultivated oysters grow more slowly than those from warmer waters, providing a richness and depth of taste that we believe is unique.”

Located at 61-65 Rose Street, Edinburgh and 157 Hope Street, Glasgow, the award-winning Mussel Inn is renowned for its passion for its offering of delicious locally sourced fresh seafood, providing excellent value for money and a quick and friendly service.

To book a table call Edinburgh on 0843 2892 481 or Glasgow on 0843 2892 283.

Stir fry tiger prawns

Sunflower oil
300ml Prawn stock
16 peeled and deveined prawns
120g egg noodles
200g stir fry mix – finely sliced peppers, courgettes, carrots and sugar snap peas
2 garlic cloves, finely diced
15g finely sliced ginger
40g shitake mushrooms
30g pak choi
120ml coconut milk
1 teaspoons of green curry paste
1 lime and chopped coriander to garnish
Salt and freshly ground pepper

1. Bring a large pan of water to the boil for the egg noodles.

2. Heat 1 tablespoon of sunflower oil in a wok or frying pan, add the tiger prawns to the wok and stir briskly for 20-30 seconds to colour. Remove the prawns from the wok and set aside until later on.

3. Add 3 tablespoons of sunflower oil to the same wok add the ginger and garlic. Sizzle for a few seconds – careful not to burn them. Add the stir fry mix, shitake mushroom and stir fry briskly for 30 second. Then add your prawn stock, coconut milk, green curry paste and simmer for 2 – 3 minutes.

4. Meanwhile, drop the noodles into the pan of boiling water, cover and remove from the heat. Leave to soak for 2 minutes, loosening them now and then with a fork.

5. Then add the prawns and pak choi to the wok and stir for 1 minute, drain the egg noodles and mix them in to the wok as well, serve straight away with a wedge of lime and sprinkle chopped coriander on top.

Gingerbread Houses from Mussel Inn

Ingredients

125g Butter
125g Caster sugar
60ml Cream
60ml Milk
125mlg Golden syrup
5g Ground cloves
5g Ground cinnamon
5g Bicarbonate of Soda
375g Flour

1. Add the butter, sugar, cream, milk and syrup to a saucepan and heat to 80C, stirring slowly.
2. Add the cloves, cinnamon, bicarbonate of soda and flour to the mixture and stir in.
3. Pour out onto a floured tray and allow to cool. When the gingerbread is cool, transfer to the fridge and leave overnight.
4. Roll the gingerbread out to 2.5mm and cut into hearts, stars, gingerbread men or just rounds.
5. Place on a papered baking tray and bake in a 200C oven.

Posh fish pie

The most experimental artist/printmaker showing is Silvana Maclean whose influence on the group cannot be ignored. Silvana is also a highly considered teacher. Silvana and her friend Sarah Keast both come from Moniaive Dumfriesshire. Sarah Keast is a very exciting printmaker.

Karen Lloyd, a trained textile designer, now paints and is also a printmaker. Two of Karen’s friends (they are all from Kendal) Janette Phillips and Annie Coxey, will also be exhibiting their mixed works.

Seabass with salsa

Doreen Boogert, from Edinburgh, has exhibited at the Mussel Inn Gallery many times will show a small collection of her most recent works. Doreen’s friend, Marion McFarlane has involved two of her friends, Janet McCrorie and Karen Rogers. Marion, Janet and Karen, all from Haddington are all interested in the moving figure.

Our final artist is Anne Plutshack. Anne lives part of the year in America and the rest in Edinburgh. Her works are mostly life paintings.

The exhibition will show life painting, landscapes, moving figures, food studies and still life, all in various styles and mediums so there’s something for everyone!

The private opening of the exhibition takes place on Saturday 3rd December from 11am until 1pm.  Canapés and wine will be served and there will be 25% discount off lunch in the restaurant on this date.