In celebration of St Patrick's Day, Irish chef Paul Rankin serves up a posh brunch with a Gallic twist.
Slice the soda farls in half horizontally and then cut into rounds with a 10cm cutter. Place on a tray ready for toasting. Preheat the grill to high.
Finely chop the bottom 4cm off the spring onions. Place in a large frying saucepan over a moderate heat with one tablespoon of the butter, cover and sweat for one minute. Cut the remainder of the spring onions into 4cm pieces and set aside.
Add all the prawns, fish and mussels to the frying pan and turn the heat up to high. Fry for about a minute and then add the wine, the remaining spring onions and a little salt. Cover and cook just until the mussels are open (discard any that do not open) and then add the tomatoes, chives and the cream, if using, and the remaining butter. Shake the saucepan gently to incorporate all the butter into the sauce.
Toast the farls or bread and place one in the centre of four warm plates. Spoon the fish and seafood generously over with some of the sauce. Garnish with a few sprigs of chervil and serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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