The start of the grouse season is a key date in Edinburgh's culinary calendar. From August to December, grouse is one of the finest staples in Scotland’s natural larder. Brian Grigor, Head Chef at The Balmoral’s Michelin-starred restaurant Number One, has shared his favourite recipe for this succulent bird.
Ingredients for 2
2 x Young Grouse (prepared by the butcher)
1 x Head of Celeriac
110g of Egg Whites
1 whole egg
700g of Salt
700g of flour
Juniper Berries, Thyme and Rosemary
12 x Brambles
12 x Girolle Mushrooms
1 Head of Rainbow Chard
10g of Hazelnuts
To make the salt dough whisk the egg whites and flour, adding the salt and herbs until it forms a dough
Wrap the whole celeriac in the dough making sure there are no holes. Glaze with egg wash and place on a bed of salt on a tray. Cook in the oven at 170 degrees for 45 minutes to an hour. You can use a cooking needle to check if it is cooked
Confit the legs slowly in rapeseed oil with aromats until tender at 80 degrees for 90 minutes or until cooked. Flake the meat when cooled
Roast the crown of grouse in a hot pan until evenly coloured, place on its back and roast in the oven for around 8-10 mins or until cooked. Leave to rest for 10 mins
Remove the celeriac from the salt crust and slice 1cm thick. Cut out a 6cm square from the slice
To make the celeriac purée, peel and dice the other celeriac and cook slowly in milk until soft. Drain and blitz with some of the cooking milk until smooth
Serve the grouse breasts on top of the celeriac, rainbow chard and the confit meat and garnish with sautéed Scottish girolle mushrooms, celeriac purée and the chopped nuts. For a little extra flair, serve the dish with a grouse sauce made with red wine and finish with grated dark chocolate and Scottish brambles.
Sample more of Brian Grigor’s memorable flavours and world-class cuisine with a tasting menu experience at Michelin-starred Number One.