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Difficulty: **
Serves: 4
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A simple recipe to compliment a Loch Fyne favourite - hot smoked Bradan Rost
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Cooking Instructions
- pre heat the oven to 190 degrees C/375 F/Gas Mark 5
- trim the spring onions, save 12 for garnish, finely chop the rest
- place 20gm of butter in a pan; add the chopped spring onions and cook covered over a moderate heat until soft
- transfer cooked spring onions to a blender and puree down, not to fine, place in a bowl, season and set aside
- lay the Bradan Rost fillets on parchment paper on a baking sheet, cover with foil
- to make the sauce, heat the white with the 12 reserved spring onions until they are cooked, remove the spring onions and reserve as garnish
- add the fish stock to the white wine and reduce to a syrup, add the cream, season, whisk in the remaining butter to get a shiny silky sauce and set aside
- place the Bradan Rost in the oven for 8-10 mins to heat gently, remove and set aside warm
To serve
- warm your bowls, spoon on the puree of spring onions into the middle
- place the Bradan Rost to one side
- pour around the white wine butter sauce and garnish with the reserved spring onions
- serve with buttered charlotte potatoes