Bradan Rost Salmon with Spring Onions and Champagne Sauce

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

1. 1

   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