Nicoise Salad with Red Mullet
The Provencal classic with skin-seared red mullet, jammy eggs and an anchovy dressing over potatoes, beans and romaine.
Ingredients14
- Red Mullet Fillet300g
- Potatoes, waxy100g
- Green Beans100g
- Romaine Lettuce1 head
- Black Olives50g
- Anchovy Fillets3 Stück
- Eggs2 Stück
- Dijon Mustard2 EL
- Salt1 Prise
- Olive Oil2 EL
- Vinegar1 EL
- Lemon1 Stück
- Garlic2 Zehen
- Bell Pepper1 Stück
Instructions
- 1
Cook the potatoes until tender and quarter them; trim the beans and blanch them briefly in salted water.
- 2
Boil the eggs for about 7 minutes so the yolks stay soft, shock them in cold water, and peel them.
- 3
For the dressing, puree the anchovies, garlic, mustard, vinegar and lemon juice, then work in the olive oil until it emulsifies.
- 4
Fry the potatoes, beans and bell pepper briefly in a skillet and toss them while still warm with the fresh salad greens and the olives.
- 5
Sear the red mullet fillets skin side down until crisp, flip them, and let them finish off the heat.
- 6
Plate the salad with the dressing, arrange the fish and eggs on top, and eat right away.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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