Loch Fyne Bradan Rost with a whiskey and oyster mushroom sauce

Loch Fyne Bradan Rost with a whiskey and oyster mushroom sauce

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Bradan Rost salmon (roasted salmon in the Gaelic) is kiln roasted at the Loch Fyne Smokehouse before being sold in the Loch Fyne Restaurants. Served with the rich whiskey and mushroom sauce it makes a delicious starter or warming supper dish.

Preparation Time:  5 minutes
Cooking Time:  10 minutes
Serves: 4

Ingredients

4 thick pieces RSPCA Assured labelled Bradan Rost Salmon

...for the sauce
2tsp olive oil
40g oyster mushrooms, roughly chopped
2 tbsp white wine
1 tbsp horseradish sauce
1 tbsp parsley, chopped
1 tsp Scottish Whiskey
juice of 1/2 lemon
1 lime or lemon half, to serve

Method

Heat a griddle until smoking.  Place the pieces of Bradan Rost onto the griddle, skin side uppermost and cook for 5 minutes or until marked.

Heat the oil in a small pan and cook the mushrooms for 2-3 minutes or until beginning to soften.

Add the wine to the pan to deglaze.  Add the horseradish sauce and chopped parsley.  Once hot, add the whiskey, cream and lemon juice and stir.

Serve the Bradan Rost with the sauce alongside a side salad and charred half a lime or lemon.

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