Ashley has been Head Chef at the Milton Brasserie at Crathes for the last six months, but she’s already seen the new menu prove popular with the restaurant’s many fans…
Ashley has been Head Chef at the Milton Brasserie at Crathes for the last six months, but she’s already seen the new menu prove popular with the restaurant’s many fans…
‘Over the years, the Milton Brasserie has been popular for a family day out, during the week or especially at weekends. There’s plenty to do at Milton of Crathes, from visiting the shops and art gallery to taking a stroll by the river, then rounding the visit off with a bit of a treat for lunch or some tea and cakes here.’
‘Our new menus build on our reputation for traditional Scottish food using the best, freshest seasonal ingredients. I’ve always been passionate about home cooked food, this is reflected our approach of making everything freshly from scratch wherever possible. First thing each morning, for example, Mary, our resident baker, makes her home bakes and scones. Mary’s been at the Milton for the past 15 years and her scones are legendary amongst the local community!
‘We change the menu four times a year, to make the most of game, meat, fish, vegetables and fruit as it comes into season. That way we use the best ingredients that have reached their peak in terms of quality and taste. All the chefs sit down together and bounce ideas of each other, this helps form the basis of the menu. That said, our fish and chips and Cullen Skink are so popular that there would probably be a riot if we took them off the menu!
Ashley’s Sesame Salmon with Ginger-soy Dressing
Ingredients (Serves 2)
> 1 garlic clove
> 2 tablespoon rice vinegar
> 1 tablespoon pureed ginger root
> 1 pinch dried chilli flakes
> 2 salmon fillets
> 2 tablespoons sesame seeds
For the dressing (Serves 2)
> 60ml Soy sauce
> 2 teaspoons brown sugar
> 2 teaspoons grated fresh ginger
> 3 teaspoons sesame oil
Method
1 | Combine the garlic, soy sauce, rice vinegar, pureed ginger and chili flakes in a bowl. Add the salmon and leave it to marinade in the fridge. It’s best to leave it for a few hours or even overnight, but it’ll need at least an hour.
2 | Preheat oven to 375oF or 190oC. Mix the dressing ingredients together in a small bottle or jar, making sure the lid is tight, then set aside.
3 | Pour the sesame seeds onto a plate or a shallow flat bottomed dish, shaking it lightly so that the seeds form a single layer. Lay salmon fillets face down in sesame seeds to coat the top. Place the crusted salmon on a baking sheet, lined with parchment paper.
4 | Bake for 15-20 minutes in the over, depending on fillet thickness. Decorate the plate and salmon with the dressing. Serve with buttered new potatoes and seasonal salad.