You are here:

Niçoise salad

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

Niçoise salad

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 add a comment

Be the first to add a comment...

Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients

For the sauce

3 fresh anchovy fillets
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 leaves, torn
200g Sea bass, cooked