Coulibiac with green olive salsa

Traditionally an oblong pie made with brioche dough and various fillings, this coulibiac has been simplified with puff pastry and white fish instead of salmon. Its quicker to make, but just as moreish.

Recipe «Coulibiac with green olive salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp ground cumin, 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned, 2 sheets frozen puff pastry, thawed, 1 egg, lightly beaten, 80ml olive oil , 2 bunches Dutch carrots or 4 carrots, halved lengthwise, then widthwise, 2 tsp caster sugar, 1 tsp sweet paprika , 60ml extra virgin olive oil, 1 lemon, zested, juiced, 2 red onions, finely chopped, 80g Sicilian green olives, chopped, 2 tbsp finely chopped mint leaves, 2 tbsp finely chopped flat-leaf parsley.

Ingredients:

• 2 tsp ground cumin 
• 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned 
• 2 sheets frozen puff pastry, thawed 
• 1 egg, lightly beaten 
• 80ml olive oil 
• 2 bunches Dutch carrots or 4 carrots, halved lengthwise, then widthwise 
• 2 tsp caster sugar 
• 1 tsp sweet paprika 
• 60ml extra virgin olive oil 
• 1 lemon, zested, juiced 
• 2 red onions, finely chopped 
• 80g Sicilian green olives, chopped 
• 2 tbsp finely chopped mint leaves 
• 2 tbsp finely chopped flat-leaf parsley 

Instructions

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.
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.
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).
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.
5. Cut coulibiac in half, divide among plates and serve with salsa and carrots.