{"id":7784,"date":"2020-10-09T15:15:33","date_gmt":"2020-10-09T15:15:33","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7784"},"modified":"2020-11-17T09:03:10","modified_gmt":"2020-11-17T09:03:10","slug":"feuillete-saumon-poireau-a-lhuile-dolive-de-corse-oliu-di-corsica-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/feuillete-saumon-poireau-a-lhuile-dolive-de-corse-oliu-di-corsica-aop\/","title":{"rendered":"Feuillet\u00e9 saumon \u2013 poireau \u00e0 l\u2019huile d\u2019olive de Corse \u2013 Oliu di Corsica AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Pr\u00e9paration\u00a0: 20 minutes
\nCuisson\u00a0: 35 minutes
\nRepos\u00a0: 30 minutes<\/p>\n

Ingr\u00e9dients pour 6 personnes :<\/p>\n

    \n
  • 2 p\u00e2tes feuillet\u00e9es<\/li>\n
  • 1,2 kg de pav\u00e9s de saumon<\/li>\n
  • 4 poireaux<\/li>\n
  • 1 oignon<\/li>\n
  • 3 c. \u00e0 soupe d\u2019huile d\u2019olive de Corse \u2013 Oliu di Corsica AOP<\/strong><\/li>\n
  • 1 c. \u00e0 caf\u00e9 de noix de muscade r\u00e2p\u00e9e<\/li>\n
  • 1 citron vert (zeste + jus)<\/li>\n
  • 1 jaune d\u2019\u0153uf<\/li>\n
  • Piment d\u2019Espelette AOP<\/li>\n
  • \u00bd c. \u00e0 caf\u00e9 de cardamome<\/li>\n
  • \u00bd c. \u00e0 caf\u00e9 de graines de fenouil<\/li>\n
  • Sel, poivre<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Pour pr\u00e9parer ce feuillet\u00e9, d\u00e9buter dans un premier temps la pr\u00e9paration des poireaux. Laver et couper les poireaux en demi-rondelles. \u00c9plucher et ciseler l\u2019oignon finement.<\/p>\n

    Dans une po\u00eale, faire revenir l\u2019oignon dans 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive d\u2019Aix-en-Provence AOP. Quand l\u2019oignon est dor\u00e9, rajouter le poireau. Saler, poivrer et r\u00e2per la noix de muscade. Faire cuire une dizaine de minutes. R\u00e9server.<\/p>\n

    M\u00e9langer 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive d\u2019Aix-en-Provence AOP, le zeste et le jus du citron vert, la cardamome, les graines de fenouil, le sel, le poivre et le piment d\u2019Espelette. Verser sur le saumon et faire mariner 30 minutes au frais.<\/p>\n

    Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/p>\n

    \u00c9taler la premi\u00e8re p\u00e2te feuillet\u00e9e, elle doit tapisser les bords de votre plat. Diviser votre fondue de poireaux en trois parts \u00e9gales et votre saumon en deux parts. Alterner les couches de fondue de poireaux (dessous, milieu, dessus) et de saumon marin\u00e9. Poser l\u2019autre p\u00e2te feuillet\u00e9e sur le dessus. Souder les bords, d\u00e9couper le surplus de p\u00e2te et badigeonner la p\u00e2te avec le jaune d\u2019\u0153uf battu. Faire un trou au milieu (pour que la vapeur s\u2019\u00e9chappe) puis d\u00e9corer (vous pouvez former des \u00e9cailles avec une douille ronde par exemple).<\/p>\n

    Cuire au four pendant 20 \u00e0 30 minutes.<\/p>\n

    Astuce\u00a0:<\/strong> vous pouvez faire des parts individuelles sur le m\u00eame principe.<\/p>\n

    Quelle huile d’olive AOP pour ce plat ?<\/strong> Ce feuillet\u00e9 saumon \u2013 poireau pourra \u00eatre servi en entr\u00e9e, notamment pour les f\u00eates, ou comme plat complet. La marinade compos\u00e9e d\u2019huile d\u2019olive go\u00fbt intense de Corse-Oliu di Corsica AOP et d\u2019\u00e9pices apporte au saumon des saveurs originales. Les ar\u00f4mes de cette huile d\u2019olive, \u00e0 savoir l\u2019artichaut cru, l’amande, le foin, les fruits secs, se marient \u00e0 merveille avec les poissons gras et les l\u00e9gumes verts (vous pouvez \u00e9galement choisir une huile d\u2019olive AOP N\u00eemes, Haute-Provence, Provence, Vall\u00e9e des Baux-de-Provence, Aix-en-Provence).<\/p>\n<\/div>

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