Partan Bree
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.
