A few of us had a bit of a do for Clare at Loch Fyne, which is quite a pleasant restaurant. A smidge of champagne was involved and some very enjoyable seafood. I decided to try the courses which were italicised and this led to a rather delicious Bradan Rost, which is kilnroasted smoked salmon with a whisky sauce.
So, as a weekend treat, here's my reverse engineered recipe. The Bradan Rost itself is a smoked salmon that has sort of cooked during the smoking process. Take some slices and heat them wrapped in foil in a warm oven for approx 15 mins. The result should look a quite deep brown colour.
In parallel, mix crème frâiché, creamed horseradish and whisky in a pan and heat through without boiling. A few pieces of sliced chanterelle can add a little texture. When warm, add freshly squeezed lemon juice and pepper to taste. Remove the Braden Rost from the oven and serve with the warm sauce and maybe some boiled potatoes, crusty bread and green leaved salad.
Sigh contentedly.
No comments:
Post a Comment