Bouchées à la reine, olive oil from Aix-en-Provence PDO
Ingredients
For
6
personnes
- 500 g of veal
- 200 g plain small quenelles (tinned)
- 200 g button mushrooms (fresh or tinned)
- 3 tablespoons of olive oil from Aix-en-Provence PDO
- 3 tablespoons of flour
- 70 cl of chicken stock
- 1 glass of white wine
- 3 egg yolks
- 4 tablespoons of thick crème fraîche
- 50 g of Nîmes olives PDO
- 6 puff pastry vol-au-vents
- Salt, pepper, nutmeg
Tip
We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, hints of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
Instructions
- Cut the meat into small cubes and brown it briefly in 1 tablespoon of olive oil. Set aside.
- Slice the mushrooms and fry them in the same pan as the meat (keeping the juices released by the meat). Set aside.
- Gently heat 2 tablespoons of Aix-en-Provence olive oil (PDO) in a saucepan, add the flour and cook, stirring, for 3 minutes.
- Next, add the chicken stock to the pale roux and bring to the boil.
- Add the meat, mushrooms, white wine, salt, pepper and nutmeg. Continue to heat, stirring constantly. Add the quenelles and stir gently.
- Stone the Nîmes olives (PDO) and set them aside.
- In a separate bowl, whisk the egg yolks with the crème fraîche, then pour this mixture into the saucepan, stirring as you go. Add the green olives. Heat gently for 5 minutes, taking care not to let it boil.
- Heat the pre-baked vol-au-vents in the oven at 180°C. When they are piping hot and completely dry, remove them from the oven, take off the tops, fill with the sauce-based filling and replace the tops. Serve immediately with a green salad.
Tip
We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, hints of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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