Slow Food is a global, grassroots organisation with supporters in over 150 countries around the world. It links the pleasure of food with a commitment to the community and the environment.
Carlo Petrini and a group of activists in Italy initially founded Slow Food during the 1980s with the aim of defending regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognises the strong connections between plate, planet, people, politics and culture.
We are celebrating Slow Food week from 1st - 8th June and lots of Slow Food related events are happening during that time around Scotland. L'escargot bleu will be hosting an event on Tuesday 2nd June to showcase some of Scotland's most famous seafood.
For this event I've been working on creating a dish that was a bit historical, showing a noble ingredient of the sea but also having an Auld Alliance feel to it as I'm using an old recipe. It includes a sauce ecossaise, a béchamel with the induction of boiled eggs. The sauce is usually served on fish, smoked or not, or on poached poultry. On this occasion, I'll be serving it on a bed of salted cod with a double dived scallop from the Isle of Skye.
It will be served at the event on 2nd June but will also be on the menu throughout the month of June.
Please come and join us on Tuesday 2nd June at L'escargot bleu http://www.slowfood.org.uk/all-events/slow-food-week-2015/
Scallops and Salted Cod Sauce Ecossaise- serves 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
4 fresh scallops, bought on the shell and prepared by your fishmonger (remember to keep the trimmings)
2 tbsp. parsley, finely chopped
Stock
4 scallop trims
1 shallot, finely diced
1 small white leek, finely sliced
1 knob of butter
a splash of olive oil
1 sprig of thyme
1 bay leaf
1 carrot, finely sliced
Half glass of white wine
1 garlic clove, crushed
Salted cod
200g fresh cod fillet, rinsed
1 tbsp. butter
2 pinches of coarse sea salt
1 sprig of fresh thyme
2 garlic cloves, crushed
Sauce Ecossaise
3 eggs, boiled
4 tbsp. plain flour
1 tbsp. butter
Salt, white pepper, cayenne pepper and nutmeg (for seasoning)
1 large glass of milk
Method (the day before)
1 Sprinkle the coarse sea salt, thyme and crushed garlic over the fresh cod. Cover with cling film and keep refrigerated for 12 hours.
2 In a pan gently heat the shallots in a little olive oil and butter for two minutes. Add the carrots, leeks and garlic and heat for a further three to four minutes. Add the scallop trims, white wine, bay leaf and thyme and bring to the boil for five minutes. Strain everything in the pan and keep the stock until needed for the sauce ecossaise and discard of everything else. You should have roughly one large glass of stock.
Method
1 Separate the boiled egg yolks from the egg whites. Put the yolks to one side and slice the whites very finely and put to one side.
2 To make the sauce ecossaise, melt the butter in a saucepan on a low heat. Using a sieve gradually add the flour. Whisk for two minutes then pour in your milk and whisk until it starts to boil.
3 Slowly pour the prepared cold scallop stock into the saucepan whilst continuously whisking and simmer for another five minutes or until you have a good consistency. Season with cayenne pepper, nutmeg, white pepper and a little bit of salt, but be careful not to add too much salt. Taste and season again if necessary.
4 Place the cod on a buttered tray and cover with tin foil. Cook in the oven at 180°C for seven minutes.
5 When the cod is cooked leave it to cool and flake it into your sauce. Add the egg yolks and give it a firm stir using a wooden spatula. Finally add in the julienne of egg whites, taste and season. The sauce should have a good consistency and be full of flavour! Season and taste until you're happy.
6 Cook your scallops in a hot frying pan with olive oil and butter. Sear them well on each side; this should take around two minutes per side. Be careful not to overcook them and try to keep them raw but warm at heart.
7 To serve, fill the empty shells with your warm sauce ecossaise, sprinkle with some finely sliced parsley and place the cooked scallops on top.
Top tip
1 Try and use different scallops to what you're used to. I usually buy double dived scallops from Isle of Skye - they're extremely meaty. I also buy hand dived scallops from Guy Grieve on the Isle of Mull; this is also a fantastic product.
2 Make sure you buy scallops that are still in their shell.
3 Be adventurous and open the scallops yourself. Ask the kids to help they will love it!
4 Keep the roe and cook at the same time with your scallops, cook them lightly and quicker than the scallop meat.
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