Wild sea bream fillet with green olives, served with a hollandaise-style sauce

Huile d'olive de Provence PDO Olives vertes de France
Intense flavour
Filet de dorade sauvage à l'olive verte, sauce façon hollandaise
A PDO
Preparation
30 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
Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • One kilo of wild sea bream, or two sea bream weighing 500g each, or four fillets weighing 100g each
  • 600g of potatoes
  • 300g green olives
  • 2 shallots
  • 2 tomatoes
  • 25cl of full-flavoured olive oil
  • 2 egg yolks
  • 1 lemon, juiced
  • Salt, paprika

Tip

We recommend PDO green olives from Nîmes, PDO halved olives from the Vallée des Baux-de-Provence, Languedoc Lucques olives PDO, Picholine, … to serve with this fillet of wild sea bream cooked skin-on with green olives, served with a hollandaise-style sauce.

Instructions

  • Wash and cook the potatoes in boiling salted water. Once cooked, peel them and mash them with a fork. Stir in 10cl of full-flavoured olive oil.
  • Stone the olives and cut them into julienne strips.
  • Peel and finely chop the shallots.
  • Peel and deseed the tomatoes, then dice them.
  • Mix the shallots, tomatoes and half the green olives with a little olive oil. Heat gently.
  • Stir the remaining julienned olives into the mashed potato.
  • Whisk the 2 egg yolks with two tablespoons of water over a low heat to make a sabayon. Finish by stirring in 15cl of olive oil and the lemon juice. Season with salt and pepper.
  • Cook the sea bream fillets in olive oil in a frying pan.
  • Arrange everything harmoniously on the plate.

Tip

We recommend PDO green olives from Nîmes, PDO halved olives from the Vallée des Baux-de-Provence, Languedoc Lucques olives PDO, Picholine, … to serve with this fillet of wild sea bream cooked skin-on with green olives, served with a hollandaise-style sauce.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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