Roasted local sea bream, stuffed courgette flowers with sauce vierge
Ingredients
For
4
personnes
Olive oils:
- For the sauce vierge: olive oil from Haute Provence PDO
- For the courgette: olive oil from Aix-en-Provence – matured olives PDO
The rest of the ingredients
- 1 fine dentex weighing 1.5 kg, prepared by your fishmonger, or gilthead seabream
- 4 ‘Fleur de Nice’ courgettes
- 2 green asparagus spears, cooked in the English style and still very crunchy
- 1/2 onion
- 1 field-grown tomato
- 1 shallot
- 4 basil leaves
- Olive oil
- Qn: mountain-grown Parmesan
Tip
For a bit of variety, you can replace the PDO olive oil from Haute-Provence with other olive oils that have a strong flavour: PDO Vallée des Baux de Provence (notes of raw artichoke and pepper), PDO Aix-en-Provence (hints of raw artichoke and apple), PDO Nîmes (hints of red berries, plums, etc.), AOC Provence (notes of artichoke, banana and hazelnut), French olive oil, ‘Olivière’ variety (notes of tomato and basil) or ‘Salonenque’ (notes of artichoke and almond), ‘Aglandau’ (notes of artichoke and pear), Picholine (robust)… – olive oil from Aix-en-Provence – ripened olives PDO blended with other olive oils with a traditional flavour profile, which will impart different aromatic notes: PDO Provence – matured olives (notes of woodland, truffle and cocoa), PDO Vallée des Baux de Provence – matured olives (notes of truffle, cocoa and toasted bread)…Let your imagination run wild!
Instructions
- Finely chop the onion, sweat it in olive oil, add 3 finely chopped courgettes, season and cook until soft and mushy, then blend and adjust the seasoning with salt, pepper, olive oil and Parmesan.
- Finely chop the shallot, basil leaves, asparagus ends and the green part of a courgette, season, cover with olive oil and heat gently.
- Remove the pistils from the courgette flowers, stuff them with courgette purée, then place them in a dish, drizzle with olive oil and sprinkle with Parmesan, and bake for 5 minutes in an oven preheated to 180 degrees.
- Season the dente and cook it in an oven at 220 degrees until the core temperature reaches 46 degrees.
- Arrange the dente and the courgette flowers harmoniously on a serving dish, with the sauce vierge served in a sauce boat.
Watch the recipe video via the link below!
Tip
For a bit of variety, you can replace the PDO olive oil from Haute-Provence with other olive oils that have a strong flavour: PDO Vallée des Baux de Provence (notes of raw artichoke and pepper), PDO Aix-en-Provence (hints of raw artichoke and apple), PDO Nîmes (hints of red berries, plums, etc.), AOC Provence (notes of artichoke, banana and hazelnut), French olive oil, ‘Olivière’ variety (notes of tomato and basil) or ‘Salonenque’ (notes of artichoke and almond), ‘Aglandau’ (notes of artichoke and pear), Picholine (robust)… – olive oil from Aix-en-Provence – ripened olives PDO blended with other olive oils with a traditional flavour profile, which will impart different aromatic notes: PDO Provence – matured olives (notes of woodland, truffle and cocoa), PDO Vallée des Baux de Provence – matured olives (notes of truffle, cocoa and toasted bread)…Let your imagination run wild!
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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