It’s Fish week at Danú at The Brehon, Killarney

Foodies are in for a real tasty treat this March, as Danú at The Brehon, Killarney hosts a Fish Week for all the fish lovers out there.

Danú at The Brehon are bringing you the best of locally sourced fish and the diners can pick their fish from the fish market set up in the restaurant and the chef will prepare the fish in front of you.  As an added entertainment, the starters will be cooked in the restaurant so you can pick up tips and hints on how to prepare and cook fish dishes in your own home.

There will be a host of wonderful fish dishes from you to choose from such as Shellfish bisque, whole baked brown crab or red mullet on the bone.  The menu is all priced individually so there will be something to suit every budget.

This is The Brehon’s second Gourmet event this year. Last month, The Brehon held their highly successful Signature Nights in Danú where diners were treated to an evening of gourmet delights such as seared breast of Quail, Hay smoked venison and buttermilk panna cotta while accompanied by beautiful piano playing.    

The fish week coincides with Holy Easter week from Wednesday 27^th March to Saturday 30^th March.  To book your table please call 0646630700

For further information visit www.thebrehon.com or Tel 064 6630700

Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon Thyme Sauce

Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon thyme Sauce

Serves 4

8 Large King Scallops

4 x Monkfish at approx 180g each

6 x Shallots

2 x cloves garlic

8 x caraway seeds

5 Podded cardamom seeds

2 x courgettes grated

500ml of fish stock

8 Sprigs of lemon thyme

8 very thinly Sliced pickled Beetroot

50g of Spinach Washed

1x lemon

80g of butter

150 ml of a good fruity olive oil

Sliced carrots for garnish

Sprigs of chervil

Remove the Roe from the scallops. (Here at The Brehon we would usually dry these out and grind them into a powder and add to celery salt this makes a great seasoning for fish.)

Ask your Fish monger to trim of any sinew from the monkfish, this is done for 2 purposes, if its not removed when frying your monkfish will curl and get tough .

To make the courgette sauce;  on a low heat gently cook shallots, lemon thyme, seeds and garlic in ½ the olive oil without colouring for 20 mins , add the fish stock and bring to the boil to this add the grated courgette and spinach, cook out for 2mins blend to a fine puree with 50g of butter and seasoning, your sauce should be velety and bright green. This sauce can easily be made in advance and kept for 2days

Season the monkfish and cook on a medium heat pan with olive oil.  Usually for a 180g fish I would cook one side until the fish has changed colour to opaque, then I would turn the fish and finish with butter, let the butter go brown to get a nutty flavour and finish with a squeeze of fresh lemon.  This process should not take longer than five minutes

Whilst doing this also start the Scallops in exactly the same manner in the same pan as the fish, just add them when the monkfish is about 2 minutes off.

Serve garnished with Slices of pickled beetroot, just folding of the scallops and russet carrots nicely put around the monkfish with chervil

New Head Chef at The Brehon, Killarney

The award-winning team at The Brehon, Killarney now counts an Olympic hopeful among its ranks. Chad Byrne the new Head Chef of The Brehon will represent Ireland in the Culinary Olympics in Germany next October.

This is just one of Chad’s many culinary accomplishments to date. He joins the team at The Brehon having previously worked as Head Chef of the Hilton in Dublin. While there he represented both Ireland and the UK in the Hiltons Grandmasters Final where he came fourth in Europe.

“We are delighted to welcome Chad to The Brehon, his wealth of experience and talent is well respected and admired among Irish and UK restaurateurs,” say Regional General Manager at The Brehon, Donagh Davern.  

“Chad is here to build on our reputation for excellent food and we look forward to taking our food to new heights under his guidance.”

Chad’s extensive experience includes working at renowned establishments such as the Michelin Star restaurant, Ristorante Semplice in London, the Five Star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotels in Dublin.

Chad’s impressive trophy cabinet includes a Michelin Credit for his role as Head Chef in The Heritage Resort, the award for Irish Gastro Chef of the Year 2012 along with a Gold Medal from Chef Ireland 2012.  Chad is a frequent visitor to the TV3 studios where he has appeared a number of times on their morning shows.

Chad has already introduced a delectable range of new dishes to Danú’s A La Carte menu, his starters include salad of heritage tomatoes with St' Tola goats cheese and tapenade crouton and duck liver parfait, truffle tuile apple chutney and beetroot reduction. For mains the tempting choices include Ballyskellig duck breast red onion tartain, white onion puree and summer vegetables, and blanquette of turbot saute potato with mussels and sauteed greens. 

Chad has also introduced a new bar food menu which includes seafood tageltelli with fresh clams and mussels , crisp fried calamari with a touch of smoked paprika, and baked smoked salmon and cream cheese croquet monsieur.

To celebrate Chad’s arrival at The Brehon, they have created a special Unwind and Dine midweek break which includes overnight accommodation with breakfast, a special two course taster menu in Danú and a €10 voucher for the Angsana Spa from just €79pps. To book visit www.thebrehon.com or call 064 6671543.