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
- 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!
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