Niçoise de maquereaux
Mackerel nicoise salad
Ingredients
  • For the the dressing:
    sufficient for 250g
  • 1
  • 30g
  • 15g
  • 2g
  • 1g
  • 90g
  • 90g
  • 25g
  •  
  • For the potato salad:
    4 portions
  • 25g
  • 25g
  • 25g
  • 1g
  • 2g
  • 8g
  • 1g
  • 25g
  • 240g
  •  
  • For the salad
  • 8
  • 30g
  • 8
  • 12g
  • 200g
  • 200g
  • 25g
  • 2
  • 4
  • 12
  • 5g
  •  
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  •  
  •  
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  •  
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  •  
  •  
  • Egg yolk, size 3 eggs, free range
  • Dijon mustard
  • Vinegar white wine (6%)
  • Salt
  • Pepper white fine ground
  • Oil, vegetable
  • Olive oil, extra virgin
  • Water
  •  
  •  
  •  
  • Shallots, peeled & finely chopped
  • White wine
  • White wine vinegar
  • Bay leaf (2 = 1g)
  • Thyme (whole) picked/chopped
  • Salt
  • Pepper white fine ground
  • Oil, vegetable
  • Potatoes cooked, hot, cut into halves
  •  
  •  
  • Olive oil
  • Salt, pinch
  • Lemon juice, fresh
  • Cos lettuce
  • Plum tomatoes
  • French beans, blanched & refreshed
  • Eggs, size 3, free rangehard boiled,
    cut into half
  • Anchovy fillets
  • Olives black
  • Chives, finely sliced
Cook
  1. In a liquidiser, combine the egg yolks, mustard, vinegar, salt & pepper.
  2. Slowly blend in the oils, add the hot water, reserve
  3. Combine the ingredients for the potato salad dressing and bring to the boil.
  4. Pour over the sliced potatoes.
  5. Season the mackerel fillets with the olive oil and salt.
  6. Place into a hot non stick pan and cook skin side down for 1 minute.
  7. Turn over and continue cooking for a further 2 minutes.
  8. Season with the lemon juice.
  9. Mix together the lettuce, celery, potato salad and french beans.
  10. Season with the dressing and place onto the centre of a plate.
  11. Place the tomato segments around the outside.
  12. Crumble the egg over the salad.
  13. Cut the anchovy fillet in half lengthways.
  14. Place the olives and anchovy fillets on top of the salad.
  15. Sit the grilled mackerel on top, dress with the dressing.
  16. Coat with the dressing.
  17. Sprinkle with chopped chives and serve immediately.
Download recipe as a PDF
Equipment required
  • Blender
  • Saucepan
  • Colander
  • Non stick frying pan
  • Knife
  • Chopping board
  • Mixing bowl
Regional French food
This recipe originates from:
Provence and Corsica
Find out more about the culinary region this recipe is from »