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Warm Nicoise Salad with Confit Yellowtail

Warm Nicoise Salad with Confit Yellowtail

Warm Nicoise Salad with Confit Yellowtail

Recipe by: Anda Dlepu

Serves:   4
Preparation time:  15minutes (+2hrs curing time)
Cooking time: 20 minutes
 
400g Yellowtail, cut in 100g portions              
Olive Oil, enough to cover fish         
½ tsp Salt                              
½ tsp Pepper                       
2 sprigs Thyme
1 sprig Italian parsley         
2 cloves Garlic     
1 Lemon, peel     
2 Salad tomatoes, Quartered            
1tsp Vinegar
2 Eggs, Poached
4 Baby potatoes, boiled and cut in quarters  
270g Sliced Green beans, Boiled     
80g Kalamata olives, Pitted and cut in half     
180g Little Gem lettuce head, cut in quarters               
5 Anchovies, Whole           
French dressing
 
Cut the yellowtail into 4 equal portions. Rinse and pat dry with paper towel.
Combine the salt and pepper and season the fish, cover with plastic wrap and refrigerate for 2 hours.
Place the fish in a deep enough sauce pan enough to hold the fish in a single layer and also allow you to later submerge the fish in olive oil.
Add the oil to the pan along with the thyme, parsley, garlic and lemon peel.
Heat the oil up to 90’c and allow to cook at that temperature for 15 - 20 minutes.
Boil the potatoes whole and once cooked cut in half.
Boil the green beans in salted water for 1 minute and refresh in ice water.
Cut the olives in half and remove the pip.
Cut the lettuce head in quarters.
Plate all your salad ingredients on a round platter and dress it with the French dressing
Take your fish out once you have plated your salad and dry with paper towel.
Top the salad with the confit yellowtail and garnish with micro herbs.
You can enjoy the salad warm or eat it cold.

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