Recipe from Chef Shannon Benette (appears on Vue de Monde's website)
2009 Rating: Number 4, 3 Stars
As Vue de Monde's is one of my favourite restaurants in Melbourne, I thought I would try one of Shannon Benette's recipes, and why not try the classic nicoise salad. So here is the recipe.
INGREDIENTS
1 small baguette (1–2 days old preferably)
2 tablespoons extra-virgin olive oil
salt and pepper
1 garlic clove, peeled
2 large eggs
20 green beans, trimmed and tailed
4 small tomatoes (fresh, semi-dried or confit)
4 small kipfler potatoes, boiled and sliced into discs
4 teaspoons small capers
1 red onion, cut into 5 mm (1/4 in) rings
50 g (2 oz) olives
200 ml (7 fl oz) olive oil
40 ml (1½ fl oz) sherry vinegar
4 x 100 g (3½ oz) fish fillets (tuna, red mullet or kingfish)
4 tablespoons baby rocket
1 lemon, halved
METHOD
• Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes, when the yolks will still be soft. Set aside and keep warm
• Place another pan on the stove, fill with 2 litres (5 pints) of salted water and bring to the boil. Add the beans and blanch for 2 minutes. Remove beans and refresh by placing in iced water for 2 minutes, until cold
• In a stainless steel bowl combine the croutons, tomatoes, beans, potatoes, capers, onion and olives, season well
• In a separate bowl or jar, mix the 200 ml olive oil and sherry vinegar well
• Preheat a non-stick pan over medium heat. Season the fish and brush with more olive oil. Reduce heat low, place the fish skin side down in the pan and cook for 2–3 minutes. Turn fish over and cook for a further minute
• Toss the salad together with the dressing
• To serve, set out 4 flat bowls or plates and place a fillet in the centre of each. Arrange the salad neatly around the fish. Peel the eggs carefully, cut in half, season them and arrange on top of the salad. Scatter baby rocket over and serve with a wedge of lemon on the side
Once again, stay tuned for the results!
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