Restaurant review: Modern Day Cullen skink | White Chocolate and Peanut Butter Cheesecake

Mark Greenaway, who earlier this year became the only Scottish chef to be newly awarded 3 AA Rosettes for outstanding cuisine, has announced he is moving premises to a bigger site in Edinburgh. To celebrate, he’s shared a couple of his favourite recipes:

Modern Day Cullen skink

Serves 4

Ingredients

2 litres of full fat milk

4 fillets smoked haddock (de-boned)

2 leeks

20 pearl onions

2 large Maris piper potatoes (peeled)

Dill to garnish

Chives to garnish

2 dessert spoon of caviar (optional)

Method

To start, cut four large diamond shapes from the haddock fillets and set aside, chop remaining haddock into small pieces.

Next, cut the potatoes into large rectangles. These must be big enough to sit the diamond of haddock on.

Then cut the rest of the potatoes into small dice.

Slice the white of the leek into 20 rounds and set aside, then dice the remainder of the leek and set aside .

Blanch the peeled pearl onions in a little salted water until just cooked, keep warm.

Then blanch the large rectangle of potato in boiling salted water until just cooked. Keep warm.

Put the milk, diced leeks, haddock and small diced potatoes in a heavy based pan and simmer for about ten minutes. Once they are tender and cooked, blend until smooth and keep warm.

Meanwhile, place a teaspoon of olive oil in a non-stick pan and cook the haddock diamonds on the nicest looking side first until cooked halfway through, add leek rounds to pan and cook until the fish is completely cooked and leeks have nicely coloured.

Check the milk mixture for seasoning and season to taste.

Finally, assemble and garnish on deep plates (as per photo) and serve the soup mixture separately and let your guests pour themselves.

I serve with a small quenelle of caviar on top of the haddock to add a little something special.

White Chocolate and Peanut Butter Cheesecake

Makes 4

Ingredients

For the base:

200g peanut butter (smooth or crunchy, up to you)

50ml condensed milk

50ml cream cheese

50ml milk

For the middle filling:

400g cream cheese

400ml double cream

300g white chocolate

1 vanilla pod (seeds removed)

For the hazelnut crunch topping:

200g hazelnuts

100g digestive biscuits

Method

For the base: Mix the peanut butter, condensed milk, cream cheese and milk together in a pan. Bring to a simmer. Pour into the bottom of your glasses and chill.

For the middle: Melt the white chocolate in a bowl over simmering water . Mix the vanilla seeds with the cream cheese and whip until light and fluffy. Whip the cream. Fold cream through the cream cheese and gently fold through the melted white chocolate. Spoon into the glass on top of the peanut mixture .

Chill for about 2 hours.

For the topping: Roast the hazelnuts and remove the skins by rubbing in a tea towel whilst still hot. Roast the hazelnuts again until golden brown. Crush the biscuits (not too fine).

Mix the hazelnuts with the biscuits. Sprinkle on top of the cheesecake.

Garnish with soft fruits (when in season) or chocolate shards.