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Oven Steamed Brill with Torrades Sauce

(Sauce of Scallops,Bacon,Whiskey and Cream)

This will serve 4.
1 kg. (2 lbs.) Brill fillets
225g (8 oz.) Scallops
110g (4 oz.) Streaky Rashers
1 glass dry white wine
30g (1 oz.) Butter
30g (1 oz.) Flour
1 large measure Irish Whiskey
225ml.(8 oz.) Cream.

Chop the rashers and fry until crisp, drain off their fat and put to one side.
Trim the Scallops and cut each one in four.
Poach these gently in the white wine plus an equal glass of water.
Take out of the cooking liquid and reserve both.
(This should only take about 2 mts poaching)
Melt the butter in a small pan,add in the flour and cook together for 2 mts.
Add the scallop stock and the cream and simmer together to form the sauce.
Heat the oven to Gas 6, 200C, 400F.
Lay out the Brill fillets in a roasting tin of lipped baking tray.
Pour over one cup of water and cover and seal the tin carefully with tinfoil.
Cook these at the given temperature for 10 to 15 mts.
Check and carefully reseal.
Put the drained bacon, the scallops and the whiskey into the sauce and bring it to a simmer.
Plate the Brill and spoon over the sauce. Serve with plain potatoes or rice and a fresh green vegetable.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef