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

Submitted by: Loch Fyne Oysters
Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster Bradan Rost available for home delivery.

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:


• 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


- 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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