Hot Bradan Rost with spring onions and champagne sauce
Recipes >> One Dish Meals >> Hot Bradan Rost with spring onions and champagne sauce
Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster available for home delivery. http://www.lochfyne.com/Shop
Ingredients
- Ingredients
- 4x 150gms fillets of Bradan Rost
- 4 bunches (approx 30 total) spring onions
- 150gms unsalted chilled butter cubed
- 100ml champagne
- 150ml fish stock
- 50ml double cream
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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