Viewing entries tagged
slow food

Auld Alliance Recipe

Scallop and salted cod ecossaise

This recipe that I’ve created for you today symbolises exactly what makes Scottish and French produce so fantastic and it also shows how well the two cuisines work together. 

®WineBarEdinburgh-Fred Berkmiller.jpeg

Ingredients

Serves 4

  • 4 scallops, bought on the shell (keep trimmings)
  • 200g cod fillet sea salt and pepper
  • 2 sprigs thyme
  • 3 garlic cloves, crushed
  • 1 shallot, diced splash of olive oil
  • 3 tsp butter
  • 1 carrot, diced
  • 1 leek, diced
  • 125ml white wine
  • 1 bay leaf
  • 3 eggs, boiled
  • 4 tbsp flour
  • 1 large glass of milk
  • 2 tbsp parsley, chopped pinch of cayenne pepper

 

Method

1. Sprinkle the sea salt, a sprig of thyme and two garlic cloves over the cod. Cover with cling film and keep refrigerated for 12 hours.

2. To make the stock, gently heat the shallot in the oil and a tsp of butter for two minutes. Add the carrot, leek and a garlic clove and heat for five minutes. Add the scallop trimmings, wine, bay leaf and a sprig of thyme and boil for five minutes. Strain everything and keep the liquid, discard everything else.

3. For the sauce Ecossaise, separate the boiled egg yolks from the whites. Put the yolks to one side and finely slice the whites.

4. Melt a teaspoon of butter. Add the flour and whisk for two minutes. Add the milk and keep stirring until it starts to boil.

5. Add the scallop stock and simmer for five minutes. Season with cayenne, nutmeg, pepper and salt.

6. Place the cod on a buttered tray and cover with foil. Cook in the oven at 180C/Gas Mark 4 for seven minutes.

7. Flake the cooled cod into the sauce. Add the yolks. Give it a firm stir. Add the whites and season.

8. Sear the scallops in a hot pan with oil and a teaspoon of butter for two minutes per side.

9. To serve, fill the scallop shells with warm sauce Ecossaise and top with the cooked scallops and the parsley.


Bon appétit!

As published on Food & Drink, 18 July 2015

Slow Food Supper - Monday 13th July

Slow Food Table

On Monday 13th July we will be hosting our first Slow Food Table of a six-month series and this one will take place at L’escargot Bleu on 56 Broughton Street.

After a trip to Barra recently, it seemed only right to concentrate this event on produce from the island with a specific focus on their fantastic snails. Our guest speaker will be Gerard McDonald to whom we have been buying the little delicacy from for years now. Gerard will talk us through the life of an Isle of Barra snail and all about what makes them so special. On the evening we’ll also have a very special performance from Heidi Innes performing a ‘Tribute to Edith Piaf'.

In our eyes this is the perfect way to celebrate Slow Food and Bastille Day (14th July) with friends and family. Great music and authentically French food with lots of garlic, parsley, red wine and a much loved Scottish delicacy.

There’s limited availability so make sure you book your space early.

We look forward to seeing you.

• Table d’hotes all starting at 6.30pm for a 7pm serving
• Cost: £15.00 (£12.50 for Slow Food members). This includes a glass of wine, starter and main course. Dessert or cheese is available at a supplement of £3.00
• Call 0131 557 1600 or email contact@lescargotbleu.co.uk to book