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Millefeuille of Mozzarella with Celery and Poutargue

Accueil / Recettes / Millefeuille of Mozzarella with Celery and Poutargue

For 4 people
Préparation: 15 min
Cuisson: 3 min


  • 4 mozzarella balls
  • 100g of Poutargues*
  • 1 celery heart
  • 4 tbs of olive oil
  • 2 tbs of lemon juice
  • 1 pinch of salt and pepper

* a pouch of salted, dried fish eggs



  1. Slice the Poutargue as finely as possible.
  2. Rinse the inner celery sticks, remove the strings and keep the leaves for decoration.
  3. Cut each mozzarella ball horizontally into four slices of equal thickness.
  4. Melt a pinch of salt in the lemon juice and pour in the L’Olivaie olive oil while whipping.
  5. Add plenty of pepper to this dressing.
  6. Assemble the millefeuille: cover the first three slices of mozzarella with a little Poutargue, celery, and olive-oil dressing.
  7. Complete with a final slice of mozzarella.
  8. Decorate with Poutargue and celery leaves. Serve at once!

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