Bradan Rost Salmon with Spring Onions and Champagne Sauce Recipe at MyDish

Bradan Rost Salmon with Spring Onions and Champagne Sauce

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Method

  • Method
  • -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 20gms of butter in a pan, add the chopped spring onions and cook covered over a moderate heat until al dente
  • - transfer cooked spring onions to a blender and puree down, not to fine, place in a bowl, season and reserve
  • -lay the Bradan Rost fillets on parchment paper on a baking sheet, cover with foil
  • -to make the sauce, heat the champagne with the 12 reserved spring onions until they are cooked, remove the spring onions and reserve as garnish
  • -add the fish stock to the champagne and reduce to a syrup, add the cream, season, whisk in the remaining butter to get a shiny silky sauce, reserve
  • -place the Bradan Rost in the oven for 8-10 mins to heat gently, remove and reserve 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 champagne butter sauce and garnish with the reserved spring onions
  • -serve with buttered charlotte potatoes
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    Ingredients

    • 4 150gms fillets of Bradan Rost
    • 150gms Unsalted chilled butter cubed
    • 4 bunches  (Approx 30 total) Spring onions
    • 100ml Champagne
    • 150ml  Fish stock
    • 50ml Double cream

    By Views 977  Added Tue Nov 2 2010


    Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster available for home delivery.