A traditional Nicoise (knee-swaz) salad has green beans, potatoes, tomatoes, hard cooked eggs, olives and flaked tuna scattered over a bed of lettuce. The word “niçoise” is a broadly descriptive term for any traditional dish prepared by the cooks in the town of Nice in France.
Our meal tonight is a take on tradition that uses a single sheet pan. Basic elements such as potatoes and green beans are roasted with fillets of pollack. It is finished with a dressing and a few hard cooked eggs. Tomatoes are an optional dash of color.
While not a “true” salad, it’s the kind of meal that feels so classy and refined, but when you make it, it becomes an easy dinner to have any night of the week. This has a beautiful flexibility when you arrange the elements on a platter, dress each individually and let the guests serve themselves how much of each they wish.
Ingredients
1½ lb. Yukon Gold potatoes, scrubbed and cut
5 Tbsp. extra-virgin olive oil, divided
1 ¼ tsp. kosher salt, divided
1 tsp. pepper, divided
1 lb. Fresh green beans, trimmed
1½ lb. Pollack fillets
4 hard cooked eggs peeled and halved
1 roma tomato cut up into bites
Directions:
Preheat oven to 450°F.
Scrub the potatoes, no need to peel first, and cut lengthwise once, then crosswise into planks.
While cooking the potatoes, Clean and snap the ends off of the fresh green beans. Toss them with 1 Tbsp. oil, and 1/4 tsp. salt in same bowl you used for the potatoes.
Arrange potato in a microwave-safe dish. Add water, and cover. Microwave at HIGH 10 minutes or until tender. Remove to a colander to drain and let cool.
In a large bowl mix well, 2 tsp corn starch in ¾ cup water
Cook this 1 minute in microwave, stopping to stir every 20 sec. This cooks the cornstarch, into a pudding like consistency. Yes I know how it looks!
When it is slimy and the potatoes are cool, dump the potatoes into this so that they have a slight coating on each.
Spray a rimed cooking tray then add 3 Tbs oil and tilt to coat.
Arrange the potatoes into a column leaving enough room for the fish to go on the side.
Roast for 10 minutes. Remove and flip each piece over.
Season the fish on both sides with ½ tsp. salt and ¼ tsp. pepper, then coat with remaining 1 Tbsp. oil.
Place on one side of the potatoes and Roast an additional 10 minutes.
Remove baking sheet from oven and push potatoes to one side. Slide the fish to the center third, then spoon the green beans on remaining third.
Return for another 8 – 10 minutes or until the fish is flaky and potatoes are browned and tender.
While that is browning, cook and peel the eggs.
Cut up the tomatoes sprinkle with salt and set aside.
For the dressing:
½ cup mayonnaise
1 tsp. finely grated lemon zest,
juice from 1 lemon
3 Tbsp. Sweet & Sour sauce
Salt and pepper to taste
Mix well in a bowl and set aside to dress the elements.
When ready to serve:
Arrange the fillets, green beans, and potatoes on a platter, pour a bit of the dressing on each. Garnish with the eggs and tomatoes.
This is a elegant meal of thanksgiving in the firm belief that our hurts and pains will end and our lives will heal quickly.
For our music: https://www.youtube.com/watch?v=U785b6PRgIw
So thankful for my Master Indy!
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
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