Nicoise tarts with barbecued fish
- 09.03.2017
- 1 158
Here, the French Nicoise salad is served as a filling for a spring tart.
Recipe «Nicoise tarts with barbecued fish» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 150g pieces blue-eye trevalla fillet, skinned, pin-boned, 5 chat potatoes, washed, 100g green beans, trimmed, 1 sheet frozen puff pastry, thawed, 5 eggs , 60g pitted black olives, halved, 1 red onion, thinly sliced, 8 anchovy fillets , 1/2 cup basil leaves, torn, 1 lemon, juiced, 60ml olive oil, Roasted vine-ripened tomatoes, to serve cafe-style, 2 tbsp English mustard, 2 tbsp soy sauce, 55g caster sugar.
Ingredients:
- 4 x 150g pieces blue-eye trevalla fillet, skinned, pin-boned
- 5 chat potatoes, washed
- 100g green beans, trimmed
- 1 sheet frozen puff pastry, thawed
- 5 eggs
- 60g pitted black olives, halved
- 1 red onion, thinly sliced
- 8 anchovy fillets
- 1/2 cup basil leaves, torn
- 1 lemon, juiced
- 60ml olive oil
- Roasted vine-ripened tomatoes, to serve cafe-style
- 2 tbsp English mustard
- 2 tbsp soy sauce
- 55g caster sugar
Instructions
- To make marinade, combine mustard, soy sauce, sugar and 2 tablespoons water in a saucepan over medium heat. Bring to the boil, then simmer for 2 minutes or until sugar dissolves. Cool.
- Combine fish and marinade in a bowl. Refrigerate for 30 minutes to marinate.
- Meanwhile, to make Niçoise salad, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until almost tender. Add beans and cook for a further 3 minutes or until the vegetables are tender. Drain, then refresh beans in iced water and cool potatoes.
- To make tart shells, preheat oven to 200C. Line a large oven tray with baking paper. Cut pastry into 4 squares and place 5cm apart on the tray. Using a small knife, score a 1cm border on each square. Lightly beat 1 egg, then use to brush pastry. Using a fork, prick pastry inside border. Bake for 12 minutes or until golden and puffed. Cool slightly. Press on centre of squares to deflate.
- Cook remaining eggs in a saucepan of boiling water for 6 minutes for soft-boiled. Drain. Refresh in iced water.
- Preheat a barbecue to medium–high. Drain fish, discarding the marinade. Cook for 4 minutes each side or until just cooked. Rest for 5 minutes, then break into large flakes.
- Cut the beans in half lengthwise and the potatoes into wedges. Combine the vegetables with olives, onion, anchovies, basil, lemon juice, oil and fish in a bowl. Season with salt and pepper.
- Place salad in tart shells. Peel eggs, then break in half and place on top of tarts. Serve with tomatoes.