It’s the start of Scottish Food & Drink Fortnight and this year’s campaign – #ScotFoodGoals – focuses on young people and the fantastic contribution they are making to the food and drink industry. As a campaign ambassador, 27-year-old Rory is head chef at Campbell’s Restaurant in Portpatrick and is incredibly passionate about Scottish shellfish.
After interning in New York where he saw first-hand the reputation Scottish cuisine has overseas, he returned to Scotland where he works in the family restaurant on the south west coast. Below, Rory shares his recipe for his signature Shellfish Sauce.
For more information and inspiration on how you can get involved in this year’s Scottish Food & Drink Fortnight check out the following:
Website: www.fooddrinkfort.scot
Instagram: @eat_scottish
Twitter: @Eat_Scottish
Makes approximately 1.5 litres
Ingredients
5kg mixed shellfish (for example, lobster shells, velvet crab, brown crab backs, langoustine heads)
1kg celery
1kg white onion
1kg carrot
1kg fennel
1kg leeks
300g tomato puree (roughly 1 and ½ tubes)
200g brown crab meat
250ml white wine
250ml brandy
1 red chilli, de-seeded and chopped
1 garlic bulb of garlic, halved
200g fresh ginger
Fresh herbs (fennel fronds, basil, dill, bay leaf)
5 litres water
100ml double cream
Method
1 Chop the vegetables and prepare the shellfish by smashing the shells to release oils. In two separate trays, roast the shells and chopped vegetables until they are soft and have a nice golden colour. Combine the ingredients together in a suitable heavy-based pot.
2 Add the tomato puree, chilli, garlic, ginger and cook out for approximately 2 to 3 minutes allowing the flavours to infuse. Pour in the white wine and brandy, allowing the vegetables and shellfish to absorb the liquid before pouring over the water.
3 Over a high heat, reduce the stock by half then add the herbs and brown crab. Be patient here as you will help to build a more intense flavour by reducing the mixture slowly.
4 Once reduced, allow the sauce to stand for 20 minutes before passing through a sieve, discarding shells and vegetables. Then, blend in a food processor before a final pass through the sieve. Season with salt and pepper and finish with double cream.
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