Niçoise salad with red mullet
Difficulty: Hard
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 997 / Protein 54g / Carbohydr. 30g / Fat 76g
Ingredients (2 servings)
300 g | red mullet fillets |
100 g | potatoes (waxy, low starch) |
100 g | green beans |
1 | Romaine lettuce (small) |
0.5 | cucumber |
50 g | black olives (pitted) |
50 g | dried tomatoes in oil |
1 | red onion |
1 | red pepper |
2 | eggs |
3 | anchovy fillets |
100 ml | olive oil |
1 tbsp | white wine vinegar |
1 tbsp | lemon juice |
2 tbsp | Dijon mustard |
1 sprig | rosemary |
2 | garlic cloves |
1 tsp | sugar |
vegetable oil for frying | |
salt | |
pepper |
Utensils
salad servers (optional), tall jug, large non-stick frying pan, hand blender, salad spinner (optional), colander, cooking spoon, cutting board, knife, spatula, 2 small sauce pans
Wine Tip
Provence Rosé, 2012
This fruity and spicy Rosé harmonizes well with the red mullet’s fine aroma. Hints of currants and raspberry bring fruity nuances to the aftertaste. Recommended serving temperature is 8 – 10°C/50°F.
Step 1
Par boil potatoes in salted water for approx. 20 – 30 min., according to size. Afterwards drain, leave to cool and quarter.
colander, cutting board, small sauce pan, knife
100 g potatoes / salt
Step 2
Meanwhile, slice the ends off green beans and blanch them in another small sauce pan.
colander, cutting board, small sauce pan, knife
100 g green beans
Step 3
Now wash and dry Romaine lettuce and cut into bite-size pieces. Cut cucumber into cubes and halve black olives. Slice dried tomatoes, red onion, and pepper into fine strips.
salad spinner, cutting board, knife
1 Romaine lettuce / 0.5 cucumber / 50 g black olives / 1 red onion / 50 g dried tomatoes / 1 red pepper
Step 4
For the dressing, finely chop one garlic clove and one anchovy fillet. Place in tall jug and together with white wine vinegar, lemon juice, Dijon mustard, sugar, salt and pepper, puree the mixture with a hand blender. Finally, slowly stir in olive oil.
tall jug, hand blender
1 garlic clove / 1 anchovy fillet / 1 tbsp white wine vinegar / 1 tbsp lemon juice / 2 tbsp Dijon mustard / 100 ml olive oil / 1 tsp sugar / salt / pepper
Step 5
In a small sauce pan cook eggs for approx. 6 – 7 min. until soft-boiled.
small sauce pan
2 eggs
Step 6
Brown potatoes, pepper, olives and dried tomatoes in a frying pan with vegetable oil for approx. 2 min. Then, add beans and continue to brown them along with the other ingredients. Season with salt and pepper and finally combine the mixture with lettuce, cucumber, and red onion in a large bowl.
large coated frying pan, cooking spoon
vegetable oil for frying / salt / pepper
Step 7
Add some vegetable oil to the same pan and fry red mullet fillets skin side down, until crispy, adding salt to the exposed side. Crush a garlic clove and add to the pan with rosemary. Carefully turn the fillets after approx. 2 – 3 min., according to their size, and fry for a few additional minutes until cooked.
spatula
300 g red mullet fillets / 1 garlic clove / 1 sprig rosemary / vegetable oil for frying / salt
Step 8
Finally, mix vegetables with some of the dressing. Transfer onto two plates and place red mullet fillets on top to serve. Place cracked soft-boiled eggs with anchovies on the side. Enjoy this dish warm.
salad servers
2 anchovy fillets