One of Glasgow’s finest restaurants, the award winning Brian Maule at Le Chardon d’Or celebrated their 16th birthday this month. Alongside their excellent dining menus, the restaurant also organises interesting events throughout the year.
Right now they are preparing for graduation season and a wine dinner with Simonsig Estate on 25th May (there’s been a waiting list for seats since March). Then there is Brian’s regular cookery demonstrations which are a fun and informal.
Brian worked alongside Michel Roux Jr at Le Gavroche in London and the old friends team up in the kitchen for special dinners at least once a year at Le Chardon d’Or.
Look out for the Gin Experience and Lunch events that take place once a month and cocktail lunches that include five cocktails and a two course lunch for £48.50 per person on a Saturday afternoon.
Brian has shared a recipe with Glasgowist that is perfect for a summer dinner party.
Ragout of Scottish salmon and smoked haddock with parmesan cheese
Showing off some of Scotland’s finest ingredients from the sea, this dish works wonderfully as a starter and is ideal if you’re thinking of having a small to medium sized dinner party over the summer.
When you play the role of host and chef, timing becomes everything. Your absence from the guests at your table, can make or break the success of your party.
A majority of this dish can be prepared prior to your guests arriving, with the fresh finishing touches pulling the dish together easily and quickly. The fresh herbs used in this dish are added just before serving, which helps give a delightful fresh appearance, aroma, and texture to the dish.
1 salmon fillet
2 plum tomatoes
1 fillet smoked haddock
¼pint white wine
1 packet chives
¼ pint double cream
1 packet dill
1. Peel and slice shallots finely. fry lightly with the butter, with no colour, then add white wine. reduce until sticky, add cream and bring to the boil. pass through a fine sieve. put to side until needed. season to your taste.
2. Trim smoked haddock fillet taking out bones, cut into even batons. place on tray with greaseproof paper with salmon.
3. Peel outer leaf of leek, wash then chop finely. blanch leek in boiling salted water for about 20 – 30 seconds. take out, refresh in salted iced water, drain immediately and squeeze out excess water. grate the parmesan finely, chop chives finely. pick dill into nice sprigs.
4. Core and score top of plum tomato. blanch in boiling salted water for about 10 seconds then into iced salted water (to stop the cooking process) leave until cold. take out and peel, quarter and dice tomatoes evenly.
5. When dressing the plate bring the sauce to the boil, add cheese and mix well, season and keep warm. place the haddock and salmon in the oven for a few minutes at 180oc, take out and put haddock in the bowl. Arrange the salmon on top, sprinkle hot leek over, concasse (tomato) around. then sauce over, sprinkle chopped chives and dill over.