Head chef John Burns has it on good authority that Aberdeen residents are fans of the humble prawn cocktail.
John, who was born in Glasgow, has been with Malmaison for eight and a half years.
He has worked all over the country but has settled as head chef in Aberdeen.
Here John shares recipes for two of the restaurants most popular dishes.
Spring Vegetable Broth and Fresh Herb Pesto
- 1 garlic clove
- 1 pack of basil, handful of mint and parsley (save stalks for the soup)
- 100ml olive oil
- 50g parmesan
- 50g toasted pine nuts – chop and add to the mixture
Blend all ingredients together in a food processor or blender until smooth.
- 1 carrot, 1 onion, 1 bulb of fennel and 1 celery
- ½ bulb of garlic and half a red chilli
- 1 bouquet garni
- Pinch of pepper and salt
- All the herb stalks saved from pesto herbs
- 2 x star anise
- 2 litres of water
- Dice vegetables and place in a pan, add salt and water.
- Bring to boil and simmer for 20 to 30 minutes.
- Let the broth cool.
- When cool sieve out all the veg and discard leaving you with a clear stock until needed.
Finishing the soup
- 100g diced courgette
- 50g asparagus (cut into rings and tips)
- 100g rondelle of carrot
- 60g peas
- 60g broad beans
- 50g orzo pasta – cooked according to the packet
- Bring the veg stock back to the boil and add in the carrots and courgette.
- When these are soft take off the heat and add the rest of the veg, these will cook in the residual heat.
- To finish serve in a nice earthenware pot with bread and a dollop of the pesto.
Pan-fried sea trout, spring veg fricassee and pea puree
- 2 180g pieces of sea trout (ask your fishmonger to get this for you)
- 2 spoons pea puree (200g of peas warmed and blended until smooth)
- 1 x baby turnip cut into ¼ (½ per portion)
- 2 x asparagus spears (sliced in rounds and tip)
- 30gram peas and broad beans
- Pea shoots for garnish
- 1 whole gem lettuce cut in to ¼ lengthways (½ per portion
- Place your seasoned fish skin side down in a heated non-stick pan and fry gently.
- When the skin starts to go crisp, flip it over and add the baby turnip.
- Add 25g off butter and a good squeeze of lemon before incorporating the rest of the greens including the baby gem hearts.
- Warm the pea puree and “swoosh” it on to the plate.
- Build up the plate stacking the veg and gem, then adding the fish.
- Spoon over some of the cooking juices and butter to act as your sauce.
- Finish decorating with the pea shoots.