Coulibiac with green olive salsa

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How to make Coulibiac with green olive salsa

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:20
  • Total Time : 0:50

Ingredients

  • 2 teaspoons ground cumin
  • 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 80ml (1/3 cup) olive oil
  • 2 bunches Dutch (baby) carrots or 4 carrots, halved lengthwise, then widthwise

Green olive salsa

  • 2 teaspoons caster sugar
  • 1 teaspoon sweet paprika
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 2 red onions, finely chopped
  • 80g (2/3 cup) Sicilian green olives, chopped
  • 2 tablespoons finely chopped mint leaves
  • 2 tablespoons finely chopped flat-leaf parsley

Method

  • Step 1 To make salsa, whisk sugar, paprika, oil, lemon zest and juice in a bowl until the sugar dissolves. Add onions, olives, mint and parsley, season with salt and pepper, then toss to combine. Set aside for flavours to develop.
  • Step 2 Meanwhile, to make the coulibiac, preheat oven to 200C. Sprinkle ½ teaspoons cumin over each piece of fish. Using a sharp knife, cut pastry into 4 x 10cm x 20cm strips. The width of the strips should be the length of the fish; trim pastry if necessary. Brush a strip lightly with egg, place fish widthwise at one end, then wrap tightly to enclose. Repeat with the remaining strips, egg and fish.
  • Step 3 Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook coulibiac, in 2 batches, turning, for 4 minutes or until golden. Transfer to an oven tray lined with baking paper and bake for 8 minutes or until fish is just cooked and pastry is crisp (the pastry won’t puff as it has been pan-fried).
  • Step 4 Meanwhile, preheat a chargrill pan over high heat. Combine remaining 2 tablespoons oil and carrots in a bowl. Cook turning frequently, for 8 minutes or until carrots are charred and tender.
  • Step 5 Cut coulibiac in half, divide among plates and serve with salsa and carrots.

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