Kitchen Breakthrough : Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil

Here is the new Déclic en Cuisine video recipe with chef Nicolas Bottero : “Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil”. An easy, refined recipe that explodes in the mouth. Fresh sea bream is enhanced with mild avocado, crisp fennel and a touch of acidity from the Corsican grapefruit that is found in both the flavoured oil and the grapefruit and lemon pulp vinegar.

Sea bream rillettes
For those who love Mediterranean flavours, chef Nicolas Bottero has chosen to share his recipe for Sea Bream Rillettes with A l’Olivier sauce. A perfect recipe for open sandwiches as an aperitif, for stuffing large mushrooms or accompanying a salad.
Corsican grapefruit (also known as pomelo) has an intense, fragrant, tangy taste. Qualities that appeal to the senses and enable us to create a well-balanced flavoured oil. The fresh tangy notes of the grapefruit and lemon pulp vinegar are also perfect as an accompaniment for fish and seafood, to deglaze a pan of fried crayfish or provide flavour for a tartar of tuna or salmon.
Sea Bream Rillettes

RECIPE : Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil


For 2 people :
1 600g fillet of sea bream / ½ litre milk / 1 dried fennel stalk / 1 shallot / 1 zested grapefruit / 1 fennel bulb / ½ avocado / 150 g whipped cream / salt, pepper / 5cl lemon and grapefruit pulp vinegar / 10 cl Corsican grapefruit olive oil / slices of toast



Poach the boned sea bream in the milk with the fennel stalk.
Set aside in a bowl.
Finely chop the shallot and chop the avocado and fennel into tiny dice.
Add to the sea bream and mix together with the salt, pepper, grapefruit zest and whipped cream.
Make a dressing with the lemon and grapefruit pulp vinegar and the Corsican grapefruit olive oil. Season the rillettes with the dressing.
Shape into quenelles and serve on slices of toast. Garnish with a sprig of fennel.

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Film-making : Aurélie Jeannette