Salmon and leek puff pastry with Corsican olive oil – Oliu di Corsica PDO

Huile d'olive de Corse - Oliu di Corsica PDO
Intense flavour
Feuilleté saumon – poireau à l’huile d’olive de Corse – Oliu di Corsica AOP
A PDO
Preparation
20 min
A PDO
Resting time
30 min
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
Starter Main course

Ingredients

A PDO
For 4 personnes
  • 2 sheets of puff pastry
  • 1.2 kg of salmon steaks
  • 4 leeks
  • 1 onion
  • 3 tbsp Corsican olive oil – Oliu di Corsica PDO
  • 1 lime (zest and juice)
  • 1 egg yolk
  • Espelette chilli PDO
  • 1 teaspoon of grated nutmeg
  • ½ teaspoon of cardamom
  • ½ teaspoon of fennel seeds
  • Salt, pepper

Tip

You can make individual portions using the same method. We recommend using a full-flavoured olive oil from Corsica – Oliu di Corsica PDO – for its notes of almond, artichoke, hay, dried fruit and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence, Vallée des Baux-de-Provence.

Instructions

  • To make this puff pastry, start by preparing the leeks. Wash the leeks and cut them into half-rings. Peel and finely chop the onion.
  • In a frying pan, gently fry the onion in 1 tablespoon of Aix-en-Provence olive oil PDO. When the onion is golden brown, add the leek. Season with salt and pepper and grate in some nutmeg. Cook for about ten minutes. Set aside.
  • Mix 2 tablespoons of Aix-en-Provence olive oil (PDO), the lime zest and juice, cardamom, fennel seeds, salt, pepper and Espelette chilli. Pour over the salmon and leave to marinate for 30 minutes in the fridge.
  • Preheat the oven to 180°C.
  • Roll out the first sheet of puff pastry so that it lines the edges of your dish. Divide your leek fondue into three equal portions and your salmon into two portions. Alternate layers of leek fondue (bottom, middle, top) and marinated salmon. Place the other sheet of puff pastry on top. Seal the edges, trim off any excess pastry and brush the pastry with beaten egg yolk. Make a hole in the centre (to allow the steam to escape) then decorate (you could pipe scales using a round nozzle, for example).
  • Bake in the oven for 20 to 30 minutes.

Tip

You can make individual portions using the same method. We recommend using a full-flavoured olive oil from Corsica – Oliu di Corsica PDO – for its notes of almond, artichoke, hay, dried fruit and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence, Vallée des Baux-de-Provence.
We recommend...

We recommend using a PDO huile d'olive de Corse – Oliu di Corsica – récolte sur l'arbre for its aromas of almond, artichoke, hay, dried fruit and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence, Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Tarte concombre – bœuf à l’huile d’olive d’Aix-en-Provence AOP
Cucumber and beef tart with olive oil from Aix-en-Provence PDO