Niçoise salad with red mullet

Niçoise salad with red mullet

Based on 13 ratings
In app
Difficulty
Hard 💪
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
red mullet fillets
100 g
potatoes (waxy, low starch)
100 g
green beans
1
Romaine lettuce (small)
½
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 cloves
garlic
1 tsp
sugar
vegetable oil for frying
salt
pepper
MetricImperial

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Utensils

colander, cutting board, small sauce pan, knife, salad spinner, tall jug, hand blender, large coated frying pan, cooking spoon, spatula, salad servers

Nutrition per serving

Cal997
Fat76 g
Protein54 g
Carb30 g
  • Step 1/ 8

    Par boil potatoes in salted water for approx. 20 - 30 min., according to size. Afterwards drain, leave to cool and quarter.
    • 100 g potatoes
    • salt
    • colander
    • cutting board
    • small sauce pan
    • knife

    Par boil potatoes in salted water for approx. 20 - 30 min., according to size. Afterwards drain, leave to cool and quarter.

  • Step 2/ 8

    Meanwhile, slice the ends off green beans and blanch them in another small sauce pan.
    • 100 g green beans
    • colander
    • cutting board
    • small sauce pan
    • knife

    Meanwhile, slice the ends off green beans and blanch them in another small sauce pan.

  • Step 3/ 8

    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.
    • 1 Romaine lettuce
    • ½ cucumber
    • 50 g black olives
    • 1 red onion
    • 50 g dried tomatoes
    • 1 red pepper
    • salad spinner
    • cutting board
    • knife

    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.

  • Step 4/ 8

    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.
    • 1 clove garlic
    • 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
    • tall jug
    • hand blender

    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.

  • Step 5/ 8

    In a small sauce pan cook eggs for approx. 6 - 7 min. until soft-boiled.
    • 2 eggs
    • small sauce pan

    In a small sauce pan cook eggs for approx. 6 - 7 min. until soft-boiled.

  • Step 6/ 8

    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.
    • vegetable oil for frying
    • salt
    • pepper
    • large coated frying pan
    • cooking spoon

    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.

  • Step 7/ 8

    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.
    • 300 g red mullet fillets
    • 1 clove garlic
    • 1 sprig rosemary
    • vegetable oil for frying
    • salt
    • spatula

    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.

  • Step 8/ 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.
    • 2 anchovy fillets
    • salad servers

    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.

  • Enjoy your meal!

    Niçoise salad with red mullet

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