Scallops and Salted Cod Sauce Ecossaise by Fred Berkmiller, Chef Proprietor of l’escargot bleu and l’escargot blanc & Bar à Vin, Edinburgh
The concept behind this dish was to be a bit historical showing a noble ingredient of the sea, but also to celebrate the Auld Alliance, as I’m using an old recipe. It includes a Sauce Ecossaise, which is a béchamel with boiled eggs added. The sauce is usually served on fish, either smoked or plain, or on poached poultry. On this occasion, I’m serving it on a bed of salted cod with a double-dived scallop from the Isle of Skye. All the quantities are approximate, so feel free to add more or less depending on your own tastes and preferences.