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Nicoise tarts with barbecued fish
Nicoise tarts with barbecued fish
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
French Nicoise salad transformed into a delightful spring tart filling.
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 (1/2 cup) pitted black olives, halved
  • 1 red onion, thinly sliced
  • 8 anchovy fillets
  • 125.00 ml basil leaves, torn
  • 1 lemon, juiced
  • 60ml (1/4 cup) olive oil
  • Roasted vine-ripened tomatoes, to serve cafe-style
  • 46.80 gm English mustard
  • 42.00 gm soy sauce
  • 55g (1/4 cup) caster sugar
Instructions:
  • In a saucepan over medium heat, mix mustard, soy sauce, sugar, and 2 tablespoons of water. Bring to a boil, reduce heat, and simmer for 2 minutes until sugar dissolves. Allow to cool before using.
  • Mix the fish with the marinade in a bowl and let it marinate in the refrigerator for 30 minutes.
  • For the Niçoise salad, start by boiling the potatoes in a saucepan of cold water until nearly tender, which should take about 15 minutes. Next, add the beans and continue cooking for an additional 3 minutes until all the vegetables are cooked through. Drain everything and then cool the potatoes by refreshing the beans in icy water.
  • Preheat the oven to 200C and line a large oven tray with baking paper. Cut the pastry into 4 squares and place them 5cm apart on the tray. Score a 1cm border on each square using a small knife. Lightly beat 1 egg and brush over the pastry. Use a fork to prick the pastry inside the border. Bake for 12 minutes until golden and puffed. Allow to cool slightly, then gently press on the center of each square to deflate.
  • Boil the remaining eggs in a saucepan of water for 6 minutes until soft-boiled. Drain and cool them quickly in iced water.
  • Preheat a barbecue to a sizzling medium-high heat. Drain the fish, letting go of the marinade. Grill for 4 minutes on each side until just perfection. Rest for 5 minutes before delicately flaking into large pieces.
  • Cut the beans in half lengthwise and the potatoes into wedges. Mix them with olives, onion, anchovies, basil, lemon juice, oil, and fish in a bowl. Season with salt and pepper.
  • Fill the tart shells with salad, top with peeled and halved eggs, and serve alongside tomatoes.

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