Seafood Bruschetta on Irish Sofa Bread with scallion butter
Recipe from Paul & Jeanne Rankin – New Irish Cook.
Demonstrated at Legenderry Food Festival 2016
- 2 soda farls, sliced horizontally, then cut into circles with a 10 cm. Cutter
- 1 small bunch spring onions, ( scallions ), washed and trimmed
- 150 g. unsalted butter, cut into 1 cm. Pieces
- 450 g. seafood, ( eg large prawns, peeled and deveined, smoked haddock, cod, salmon, trimmed and cut into 2 x 2 cm. Dice, monkfish fillet, trimmed and cut into 3 cm. Strips )
- 150 g. mussels, washed and debearded
- 120 ml. Dry white wine
- 2 plum tomatoes, peeled, seeded and roughly diced
- 3 Tbsp. whipping cream, optional
- 2 Tbsl. Snipped chives
- a few sprigs of chervil for garnish
- Prepare the soda farls, and place on a tray ready for toasting. Turn on grill to high.
- Finely chop the bottom 4 cm. of the spring onions. Place in a large fry pan over moderate heat with 1 Tbsp. butter. Sweat off for one minute. Chop the remaining spring onion into 4 cm. pieces, and set aside.
- Add all the fish and mussels to the pan, and turn up the heat to max. Fry for about 1 minute, and then add the wine, the remaining spring onions, and a little salt.
- Cover and cook just until the mussels are open, and then add the cream, if using, and the remaining butter. Shake the pan gently to incorporate all the butter into the sauce.
- Toast the farls, and place in the centre of a warm plate. Spoon the seafood over generously, and some of the sauce as well. Garnish with a few sprigs of chervil, and serve at once.
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