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Mackerel nicoise

From Market Kitchen
Tana Ramsay substitutes tuna for another oily fish in this substantial summer salad with eggs, olives and potatoes

Mackerel nicoise

Method

1. Boil the potatoes for 10 - 15 minutes or until tender, allow to cool slightly.

2. Boil the eggs for approx 5 minutes, so that they are neither too runny nor too hard. Cool and slice in half.

3. Blanch the French beans for about 2 minutes.

4. Pull the leaves from the chicory and put in a bowl. Gently stir through the potatoes, eggs, tomatoes and olives.

5. Rub the mackerel fillets on both sides with olive oil and place on a hot griddle. Cook for about 1 minute on each side.

6. Whisk together the olive oil, white wine vinegar and lemon juice. Season with salt and pepper.

7. Divide the salad between 2 serving plates. Arrange the beans over the top and put 2 fillets of mackerel on each plate. Drizzle the vinaigrette and serve.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
200g Jersey Royal potatoes, halved
3 Eggs
large handful French beans
1 head Chicory
handful black olives, stoned
1 cherry tomatoes cherry tomato, halved
Olive oil, for frying
4 mackerel fillets