Bradan Bruich Ghranaidh
BRADAN BRUICH GHRANAIDH
2 pìos bradain
Ola-chroinn-ola
1 liomaid
Salann agus piobar
Glasraich son ithe còmhla ris – buntàta, biotais m.s.a.a.
Ìm
2 clòbha creamh
2 uinneanan-earraich
Flùr plein
Bainne
Crath beagan salainn air uachdar an èisg. Dòirt cuideachd air a mhuin ola-chroinn-ola agus an sùgh bho leth liomaid. Fàg seo am bogadh fad 20 mionaid.
Fhad’s a tha an t-iasg a’ togail bhlasan geàrr an creamh ann am pìosan beagan bìodach agus na h-uinneanan-earraich (chan eil sinn ach ag iarraidh na pìosan uaine/na duilleagan)
Cuir am bradan agus an sùgh a tha còmhla ris ann an tiona agus bruich fad 20 mionaid bhon ghrill, ga thionndadh às dèidh deich mionaidean.
Fhad’s a bhruicheas an t-iasg dèan an sabhs geal. Fraidhig an toiseach an creamh son mionaid ann an deagh chnap ime. Cuir flùr na cheann agus bruich mionaid bheag eile. Dòirt ann am bainne mean air mhean, ga shìor-bhuaileadh, gus am bi sabhs tiugh agad. Nuair a tha e cho tiugh ‘s a dh’iarradh tu cuir ann na pìosan uaine dhe na h-uinneanan agus salann is piobar.
Tha am bradan seo sgoinneil le glasraich sam bith, buntàta ùr agus pailteas dhen sabhs tiugh air a dhòirteadh air.
GRANNIE'S GRILLED SALMON
2 pieces of salmon
Olive oil
1 lemon
Season with salt and pepper
Vegetables to accompany - potatoes, beetroot etc
Butter
2 cloves garlic
2 spring onions
Plain flour
Milk
Firstly, marinate the salmon by pouring over a little olive oil, the juice of half a lemon and sprinkling it with some salt. Leave this to develop for 20 minutes.
Whilst the fish is marinating cut the spring onions (we’re just using the green parts/the leaves) and chop the garlic finely.
Put the salmon in a baking tray with its juices and place under the grill for 20 minutes, turning half way.
Whilst the fish is cooking make the white sauce. Fry the garlic in a generous amount of butter. Add some flour and cook for a further minute. Then add the milk bit by bit, beating all the while, until you have a thick sauce. When you reach the right consistency add the spring onions and some salt and pepper.
Serve the salmon with vegetables of your choice, new potatoes and a generous pouring of the white sauce.
