Recipe
for :
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Brandan Rost in Whisky Sauce
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This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
Mrs Debbie Brown a regular visitor to the Loch Fyne
Restaurant in Mere Green says her all time favourite
is Brandan Rost in Whisky Sauce . . .
Ingredients
for Brandan Rost in Whisky Sauce
4 x 150g portions of Brandan Rost
250g clams
200g Loch Fyne mussels
Parsley to garnish
For the sauce:
150ml double cream
40g creamed horseradish
40ml whisky
40g shallots
1 clove garlic
80g oyster mushrooms
Knob of butter
How
to make Brandan Rost in Whisky Sauce
- Chop
the shallots, garlic and mushrooms.
- Melt
the butter and sweat the garlic and shallots.
- Deglaze
with whisky and reduce by half.
- Add
the mushrooms and cook gently until soft.
- Add
the creamed horseradish and cream and reduce slightly
to thicken.
- Whilst
sauce is reducing, char-grill the Brandan Rost portions
with flesh side down until heated through.
- Add
mussels and clams to the simmering sauce and once
the shellfish have opened arrange the sauce on a plate
with the salmon on top and parsley to garnish.
Serves
4
Loch
Fyne Restaurants
www.lochfyne.com
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