Meet Scott Stephen, the Executive Chef at Banchory Lodge, the boutique country retreat set on the banks of the Dee

‘Food has always been a big part of family life. I used to help both my grannies produce good homely food from ingredients we’d picked in the farm garden. I knew then that it was what I wanted to do professionally,’ Scott explained. 

Now he’s passing on that family tradition to his daughter. ‘Sophie’s very much into baking at the moment, and cupcakes in unicorn colours is her current craze.’

‘At Banchory Lodge it’s about creating dishes with classic flavour combinations, always using the best possible ingredients, sourced locally where possible. We work with some great local suppliers; the cod in this recipe is landed in Peterhead and is in my kitchen by 11am that morning. Our approach is simple, fresh food, cooked well, and often with a twist in the taste.’

Dee Street, Banchory
Aberdeenshire AB31 5HS
Tel: 01330 822625
banchorylodge.com

Roasted north sea cod with pommes anna, smoked bacon, peas & tartare sauce
(serves 2)

Pommes Anna

300g potatoes, semi waxy with firm flesh – Rooster or Maris Piper work well
70g unsalted butter, plus extra to grease
Salt and pepper
Grated Parmesan (optional)

Grease two small, individual copper or cast iron frying pans with butter. Heat the oven to 180ºC.

Peel and slice the potatoes very thinly – using a mandolin. Melt the butter in a pan and coat the slices of potato, seasoning well.

Layer up the potatoes in the lined tins so that they overlap, and they are all used. Cover with buttered parchment paper and foil.

Start to cook the Pommes Anna on a low heat on the hob for 4-5 minutes so that the bottom begins to turn lovely and golden. Bake for 40-45 minutes until tender and well-coloured. Remove foil towards the end of cooking to help brown if it is still looking a little pale. Sprinkle Parmesan over the top, if using.

Tartare Sauce

200ml mayonnaise
3 tbsp capers & gherkins, drained & chopped
1 small shallot, finely chopped
Squeeze of lemon juice, seasoning
3 tbsp chopped fresh parsley

Mix together all the ingredients in a small bowl and serve straight away or store in the fridge until needed.

For the cod

2 x 160g cod fillet

Heat 1 tbsp rapeseed oil in a non-stick frying pan; season the cod with salt and place skin side down. On a medium heat cook 80% through on the skin side, flip and add 25g butter. Remove
from heat and allow to finish cooking. Add squeeze of lemon juice.

For the peas

125g frozen peas
60g smoked bacon lardons
20g silverskin onions

Defrost the peas. Sauté the lardons till crisp, add the silverskin onions and cook until a light golden colour. Add the peas and warm through. Season and plate up.

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