Niçoise salad

By: James Martin From: James Martin's Favourite Feasts

Printer friendly version

This recipe is classed as intermediate

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
10 mins
Cook time:
10 mins
Serves:
2

James Martin tops a salad of beans, potatoes and hard-boiled egg with a creamy anchovy sauce to serve with sea bass

Upload your photos

Similar recipes

Related Videos

Ingredients

For the sauce

  • 3 fresh tinned anchovies
  • 50ml double cream
  • 100ml fish stock
  • 1 tsp Dijon Mustard
  • 25g Butter

For the salad

  • Olive oil
  • 1 handful French beans, cooked
  • 3 cherry tomatoes, cut into 6
  • 8 new potatoes, cooked and cut into wedges
  • 2 Eggs, hard-boiled, peeled and quartered
  • 10 black olives
  • 1 handful Basil
  • 200g Sea bass, cooked
Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

Method

1. For the sauce: heat the fish stock and double cream in a saucepan with the mustard and anchovies. Simmer for 3-4 minutes, then stir in the butter. Using a stick blender, process the mixture to a thick foam consistency. Season and set aside.

2. For the salad: heat a little olive oil in a large frying pan and add the potatoes and cherry tomatoes. After a couple of minutes add the olives, beans and eggs and toss gently for a couple more minutes. Take the salad off the heat and stir in the basil.

4. To serve, place the sea bass on the top of the salad, spoon over the foam and add a few sprigs of fresh basil and a drizzle of olive oil.

Comments & Ratings

You need to be logged in to comment or rate this recipe