Brandan Rost in Whisky Sauce

Bradan Rost: try this in a whisky sauce

Melt the butter and sweat the garlic and shallots. Deglaze with whisky and reduce by half.

Add the mushrooms and cook gently until soft, add the horseradish and cream and reduce slightly to thicken.

Whilst the sauce is reducing, char-grill the Bradan Rost portions with flesh side down until heated through.

Add mussels and clams to the simmering sauce and once the shellfish have opened arrange the sauce on a plate with the salmon on top and parsley to garnish.

Aga method
2, 3 and 4 oven Aga: Char-grill the Bradan Rost portions on a hot Aga cast iron grill pan on the boiling plate.