Chef's Recipe Book
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Chef's recipe: A taste of... Glasgow

About the Chef Jean Paul Giraud

Jean Paul Giraud has been a chef for twenty seven years, working across the globe, from the Caribbean to the Middle East. He has worked in restaurants, as well as four and five star hotels, and has achieved many accolades along the way. He moved to Scotland with his French Father and Welsh mother when he was young and fell in love with the place. Coming from a family of chef's, Jean Paul has a passion for fresh food and has even cooked for Royalty whilst working in Barbados and the Middle East. Jean Paul loves the history behind the Millennium Hotel Glasgow, and always wanted to work there after using it as a base on his trips back from the Caribbean.

Andrew Scott

We're back with another local recipe, and this time we're going to Millennium Hotel Glasgow. Celebrating one of Scotland's finest ingredients, this dish puts an Asian twist on delicious, locally sourced salmon. If you decide to give the recipe a go yourself, don't forget to tweet us your results using the hashtag #TOTTChef.

Scottish salmon on a bed of Asian ginger noodles finished with a sweet chilli and coriander butter

Glasgow Salmon



2 x 7oz fillet of Scottish Salmon

2 x nest of egg noodles

2oz unsalted butter

1oz chopped Fresh Ginger

1 x chopped spring onion

1 x finely sliced red pepper

3 fl oz sweet chilli sauce

1 x Lemon

¼ cup white wine

Fine Sakura cress


Chopped coriander

Oil for cooking



  1. Lightly season your salmon and heat a little oil in a non-stick frying pan. Then place both pieces of fish in the pan, skin side down. Allow to cook until you see colour coming up sides of the fish and 2 cm the turn, then repeat the process. The skin should be brown and crispy. Soften your noodles in a bowl with boiling water.
  2. Place the salmon in an oven at 180c for around 8 minutes, then allow it to rest a few minutes with the oven off and door slightly open.
  3. Using the same pan, sweat off the ginger in a little oil and then add the spring onion and sweet pepper, and toss with a bit of butter. Then add the noodles, tossing in the pan till they become slightly crispy. Season to taste.
  4. Remove the noodles and, using the same pan, add in white wine, sweet chilli and chopped coriander. Bring to a simmer and add in the butter in small knobs. Stir gently until the butter dissolves.
  5. Place the noodles on the plate and top with the fish. Then spoon the sauce over and around the dish, and finish with sakura cress.