Recipes

Name: PARTAN BREE
Ingredients: 113 g Caste MacLellan Orkney Crab Pâté; 50 ml single cream; 15 g tomato puree; 10 ml water; Salt and pepper; 200 ml water; 100 ml white vinegar; 100 g caster sugar; 100 g fennel (thinly sliced); 1/2 tsp salt; Dill (to garnish)

Partan Bree

Field mushrooms filled with quenelles of pâté wrapped in foil

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PARTAN BREE

This classic Scottish Partan Bree or crab soup is a firm favourite in the Castle MacLellan kitchen. The beautifully subtle sweetness of crab pairs perfectly with floral notes of lightly pickled fennel.

Since 1982 we’ve been finding flavour from the lowlands of Dumfries and Galloway to the northern Scottish island of Orkney. Orkney’s pristine and nutrient rich waters make it a haven for crustaceans. This traditional recipe allows the ingredients to speak for themselves. We hope you enjoy it as much as we do.

Course Main Course

Cuisine Scottish

Ingredients

113 g Caste MacLellan Orkney Crab Pâté
50 ml single cream
15 g tomato puree
10 ml water
Salt and pepper

Pickled Fennel

200 ml water
100 ml white vinegar
100 g caster sugar
100 g fennel thinly sliced
1/2 tsp salt

Dill to garnish

Instructions

Pickled Fennel

Place the water, sugar, vinegar and salt in a small saucepan and bring to a boil. Simmer for 1 minute and remove from the heat.
Add the fennel and place it in the fridge for 30 minutes or until cool. Drain all the liquid from the fennel and set aside.

Partan Bree

Place all the ingredients in a small saucepan and gently whisk to incorporate it all together. Bring to a gentle simmer.
Adjust the seasoning if necessary and add a little more cream if it’s too thick.
To serve, drizzle a little cream around the soup, place some of the pickled fennel in the centre and garnish with dill.