Red mullet and mixed vegetable fritters, olive oil

Huile d'olive de Haute-Provence PDO
Intense flavour
Galettes au rouget et petits légumes, huile d'olive
A PDO
Preparation
25 min
A PDO
Cooking time
30 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 Main course Gluten-free Summer

Ingredients

A PDO
For 6 personnes
For the batter, to make 10 pancakes:
  • 330g buckwheat flour
  • 55–60 cl of water
  • 1 egg
  • 1.5 tablespoons of olive oil from Haute-Provence PDO
  • 1 pinch of salt
For the filling:
  • 12 red mullet fillets
  • 100g of green beans
  • 18 cherry tomatoes (round or oblong)
  • 30 g of chopped green olives from the Baux-de-Provence Valley PDO
  • 2.5 tablespoons of olive oil from Haute-Provence PDO
  • 1 lemon, juiced
  • Salt, pepper

Tip

For these red mullet and vegetable patties, we recommend using a full-flavoured olive oil from Haute-Provence for its aromas of raw artichoke, banana, apple and fresh almond. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

  • In a mixing bowl, combine the flour and salt. Using a whisk, pour in the water in two or three stages, whilst stirring the mixture. This will produce a smooth, thick batter, to which you should add an egg and PDO Haute-Provence olive oil to give it a lovely colour when cooked. Leave to rest.
  • Place 2 red mullet fillets on a square of aluminium foil or baking paper. Drizzle 1 tablespoon of Haute-Provence olive oil (PDO) over each one. Place a sprig of rosemary, a sprig of basil and 1 bay leaf on top. Season with salt and pepper. Fold the foil into parcels. Bake in the oven for 15 minutes.
  • Meanwhile, trim the green beans. Cook them for 15 minutes in boiling salted water.
  • Stone the green olives and cut them into quarters.
  • Wash and cut the cherry tomatoes into quarters.
  • Bake the pancakes.
  • Fill 6 patties with 2 red mullet fillets, the green beans, the cherry tomatoes and the green olives cut into quarters, then finish with a drizzle of olive oil and lemon juice, a few herbes de Provence, and close the patties.
  • Bake in the oven for 5 minutes and serve straight away with a green salad.

Tip

For these red mullet and vegetable patties, we recommend using a full-flavoured olive oil from Haute-Provence for its aromas of raw artichoke, banana, apple and fresh almond. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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