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Brique of Loch Fyne Bradan Rost with citrus salad and pesto dressing

Recipes >> Not Categorized >> Brique of Loch Fyne Bradan Rost with citrus salad and pesto dressing

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Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster Bradan Rost available for home delivery. http://www.lochfyne.com/Shop

Ingredients

  • • 4 x 100gms fillets of Bradan Rost skinless
  • • 4 sheets of Pate a Brique(or filo pastry)
  • • 40gms melted unsalted butter
  • • 60gms fine julienne of leeks and carrot
  • • Small bunch of chives chopped
  • • 100gms of mixed salad leaves including
  • frizzee, mache, watercress and rocket
  • • 2 small oranges peeled and segmented
  • • 20gms of toasted pine nuts
  • • 80ml of extra virgin rapeseed oil
  • • 30gms basil pesto
  • • Juice of half a lemon
  • • Salt and freshly milled black pepper

Method


<ul> <li>heat the oven to 160 degrees c -lay out the pate a brick, brush with melted butter -place ¼ of the carrot and leek julienne on each pate a brick sheet about 4 cm from the edge -place the Bradan Rost on the top, season -roll up the salmon into a package, brushing the edges with butter to seal the packet -heat 30ml of rapeseed oil in a non stick frying pan and pan fry the packets until golden brown, transfer to the oven and keep hot -in a large mixing bowl place the salad leaves, pine nuts and orange segments, mix in the lemon juice and 30ml of rapeseed oil, season with salt and freshly milled pepper -mix the pesto and remaining rapeseed oil, reserve -divide the salad onto 4 plates arranging nicely -take the salmon packet from the oven and place on the salad, drizzle the pesto around the plate -serve immediately Chefs note The packet can be cut to reveal the filling!</li> </ul>

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Loch Fyne

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