Fish house salad

Fish house salad

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

This is my British take on a salade Niçoise, using fresh mackerel in place of the typical tinned tuna. Cooking the mackerel in oil in the way I have here gives a flavour that is comparable to tinned tuna, but better in my view and, of course, it’s a much more sustainable option.

Ingredients

Quantity Ingredient
150ml cold-pressed rapeseed oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and sliced
1 red chilli, halved and deseeded
1/2 teaspoon cumin seeds
a few sprigs thyme
2 tablespoons cider vinegar, plus a little extra for the dressing
1/2 lemon, juiced
salt
freshly ground black pepper
4 medium mackerel fillets
12-16 new potatoes
80-100g green beans
100-120g broad beans, podded, (podded weight)
4 free-range medium eggs
200-250g ripe tomatoes
2 little gem lettuces, washed and dried

Method

  1. Heat 3 tablespoons of the rapeseed oil in a saucepan and gently cook the onion and garlic with the chilli, cumin and thyme for 2–3 minutes, without colouring, until soft. Add all but 1 tablespoon of the remaining rapeseed oil with the cider vinegar and lemon juice. Bring to a gentle simmer and season well with sea salt.
  2. Meanwhile, lightly season the mackerel fillets with salt and pepper and heat 1 tablespoon rapeseed oil in a non-stick frying pan. Fry the mackerel fillets, skin side down first, over a high heat, for 2–3 minutes on each side. Now immerse the mackerel fillets in the flavoured oil and leave to cool.
  3. Add the potatoes to a pan of salted water, bring to the boil and cook for 12–15 minutes until just tender. Drain and leave until cool enough to handle, then halve or quarter them.
  4. Cook the green beans and broad beans separately in boiling salted water until just tender, then drain and refresh under cold water. Remove the skins from any larger broad beans.
  5. Bring a pan of water to the boil and carefully drop in the eggs, using a slotted spoon. Simmer for 5 minutes, then drain and refresh under the cold tap. Shell the eggs and halve or quarter them.
  6. Remove the mackerel from the oil with a slotted spoon and set aside. For the dressing, strain the flavoured oil through a fine-meshed sieve into a bowl. Whisk well and add a little more cider vinegar to taste.
  7. To serve, cut the tomatoes into wedges or chunks. Toss the lettuce leaves with the green beans, broad beans, potatoes, tomatoes and some of the dressing. Season, then arrange in serving bowls. Break the mackerel into chunks and arrange on top of the leaves with the eggs. Spoon over some more dressing and serve.
Tags:
Hix Oyster & Chop House
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