Mini fougasses and sea bream spread with olive oil

Huile d'olive d'Aix-en-Provence PDO Huile d'olive de Provence – olives maturées PDO
Intense flavour Mature flavour
Mini fougasses et tartinade de dorade à l’huile d’olive
A PDO
Preparation
45 min
A PDO
Resting time
2h20
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser

Ingredients

A PDO
For 4 personnes
For the mini fougasses:
  • 200 g of flour
  • 5 g dried baker’s yeast
  • 1/2 teaspoon of salt
  • 5 cl + 1 tablespoon of full-flavoured olive oil
  • 1 tablespoon of dried herbes de Provence
For the sea bream spread:
  • 2 sea bream fillets
  • 1 onion
  • 20 cl of thick crème fraîche
  • 1 tablespoon of everyday olive oil
  • 1 tablespoon of traditional-style olive oil
  • Salt
  • Espelette chilli powder

Tip

Céline has chosen to use three different olive oils in her recipe. For each flavour, choose your olive oil from the list!- Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, …- Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.Everyday olive oil: the brands you’re used to seeing in your supermarkets and hypermarkets.

Instructions

For the mini fougasses:
  • Dissolve 5 g of baker’s yeast in a tablespoon of lukewarm water. Leave to rest for 15 minutes.
  • Pour 200 g of flour into the bowl of a food processor. Make a well in the centre, then add the yeast, 5 cl of olive oil (full-flavoured) and a little water (about 10 cl) mixed with half a teaspoon of salt. Knead for 10 minutes using the food processor until the dough is smooth and elastic.

  • Leave the dough to rise at room temperature for 2 hours.

For the spread:
  • Prepare the sea bream fillets. Rinse them under running water. Place each fillet in a sheet of baking paper to cook them en papillote. Drizzle with a little olive oil (for everyday use). Seal the parcels and bake them for 15 minutes in an oven preheated to 200°C. Leave to cool.
  • Meanwhile, peel and finely chop the onion. Fry it in a frying pan with a tablespoon of olive oil.
  • Blend the fish, onion, 20 cl of thick crème fraîche, 1 tablespoon of olive oil (traditional style), a little salt and some Espelette pepper. Adjust the seasoning if necessary. Store in a jar in the fridge until ready to serve.

Tip

Céline has chosen to use three different olive oils in her recipe. For each flavour, choose your olive oil from the list!- Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, …- Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.Everyday olive oil: the brands you’re used to seeing in your supermarkets and hypermarkets.
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. 

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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