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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





(Public for All)

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


  • • 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


<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


Loch Fyne



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