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Brandan Rost in Whisky Sauce

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (, the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

Mrs Debbie Brown a regular visitor to the Loch Fyne Restaurant in Mere Green says her all time favourite is Brandan Rost in Whisky Sauce . . .

Ingredients for Brandan Rost in Whisky Sauce

4 x 150g portions of Brandan Rost
250g clams
200g Loch Fyne mussels
Parsley to garnish

For the sauce:
150ml double cream
40g creamed horseradish
40ml whisky
40g shallots
1 clove garlic
80g oyster mushrooms
Knob of butter

How to make Brandan Rost in Whisky Sauce

  • Chop the shallots, garlic and mushrooms.
  • 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 creamed horseradish and cream and reduce slightly to thicken.
  • Whilst sauce is reducing, char-grill the Brandan 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.

Serves 4

Brandan Rost in Whisky Sauce

Loch Fyne Restaurants