Pissaladière with Red Mullet by Chef Julia Sedefdjian - Oliviers & Co.

Pissaladière with Red Mullet by Chef Julia Sedefdjian

April 30, 2021

A typical recipe from Southern France which enhances the fresh butter and hazelnut aromas of a French "Récolte Reservée", an Everyday Extra Virgin Olive Oil! 

Pissaladière with Red Mullet by Chef Julia SEDEFDJIAN

Pissaladière:

Pickles:

  • 200 g white vinegar
  • 200 g white sugar
  • 200 g water

Dressing:

 
Serving: 4 - Preparation time: 35 minutes - Standing time: 1h15

Instructions:

1-Onion confit

Peel the yellow onions, cut them in half and then finely chop them.

Heat over medium temperature in a 1/3 cup of Oliviers&Co French Everyday Extra Virgin Olive Oil, sliced onions and salt in a pan.

Add thyme and garlic cloves and brown everything.

Then cook over low temperature for 1 hour.

Once the onions are candied, add a pinch of sugar and let caramelize.

When onions are slightly caramelized, set aside until ready to serve !

 

2-Paste

Preheat oven to 180°.Roll out the puff pastry and make 4 rectangles of 6" by 2".  Place rectangles on a baking paper.

Prick rectangles with a fork and with a brush, brown them with an egg yolk.

Cover rectangles with baking paper and place another baking paper on top.

Bake for 12 to 15 minutes.

 

3-Red onion pickles

Peel red onions, cut them in half and then cut them into 1" thick strip. Separate onions layers and place in a jar.

Heat vinegar, water and sugar in a small saucepan.

Once mixture it begins to boil, pour it over onions and set aside (can be stored in a cool jar).

 

4- Red Mullet

Season red mullet breast on the flesh side with the Oliviers&Co Salt and Herb Mixture.

Then, heat a drizzle of olive oil in a frying saucepan over high teamperature and place the red mullet on the skin (previously boned) for 3-4 minutes.

 

5- Dressing

On the rectangle of dough, place onion confit layer then the red mullet breast.

Add a few red onion pickles a few red onion pickles, a few young shoots on top, Taggiasca olives and a drizzle of Oliviers&Co French Everyday Extra Virgin Olive Oil.

 

 

 

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