The Finnieston is a much-loved institution that’s as prized for its gin cocktails as it is for its superb seafood, ethically-sourced in Scottish waters. Part of the Kained Holdings Group, The Finnieston is the product of Graham Suttle, a man who knows his gins (there are 60 of them behind the bar) and loves his seafood. We were fortunate to have The Finnieston’s owners partner with us for the CIS Awards, and when the opportunity came along to steal a recipe off Head Chef David Hetherington, it was one we couldn’t pass up.
Here, in his own words, The Finnieston’s Head Chef outlines a classic recipe that’s light, refreshing and everything a summer dish should be. Try it at home and then savour it overseen by the man himself the next time you pop into The Finnieston for dinner and cocktails.
“Summer is one of my favourite seasons. They all have their great features, though summer brings out the big fresh flavours coupled with tasty, light dishes. With a plethora of seafood readily available, it makes my job at The Finnieston an absolute doddle, allowing the produce to sing for itself. This dish, funnily enough, is fish-less, though I love to have flavoursome vegetarian dishes on our menu alongside the cornucopia of seafood.”
Scorched peaches, marinated courgette, burnt apple purée, goats curd, savoury granola.
2 fresh peaches
100g goats curd
6 Granny Smith apples
10ml olive oil
10ml lemon juice
1g sea salt
Pinch of toasted fennel seeds
10g pumpkin seeds
3g Maldon Sea Salt
20g maple syrup
Place a small pot of water on to boil. Once boiled pop in the peaches, count to ten then plunge into ice water. Once cooled, peel off the skin and portion into 8 wedges. Peel the courgettes into ribbons with a potato peeler, mix in a bowl with lemon juice, olive oil and season.
Half the apples and place flesh-side down in a frying pan, darken them well on the stove then pop in the oven until very dark or “burnt”, then purée in a food processor until very smooth.
Now all that’s left to do is make the granola and build the plate. Mix all the granola ingredients together in a pot, heat to soften the maple syrup, coat all the ingredients then lay out on a tray to dry in a cool, dry place.
With a blow torch or under the grill char the peach pieces and arrange on a plate with the courgettes, split the goats curd between the plates, then dot the apple purée round. Finally sprinkle with granola and feel free to add flourishes of colour with flowers or herbs.
Serve, eat and enjoy.