Nicoise Salad
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To start with, and this might be a bit silly, but the recipe called for kipfler potatoes. For those who are unaware of what kipfler potatoes look like, there is an image below. They are smallish slim potatoes with a waxy texture. Combined in this recipe they add a unique texture to contrast the crisp beans and tender fish, I used King fish.
The humble Kipfler potato
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Shannon Bennett's recipe is superb. Great mix of crunch and soft, salt and acid, it was very pleasurable on the taste buds. My presentation is something I will pickup from the start, and can definately be improved. I arranged the croutons underneath the fish, but I think I should have arranged the potatoes ontop of the croutons, so that when I sat the fish on this bed it would have stuck out a bit more prominantly. In its current state it looked a little washed out by all the things around and ontop of it. I could have then arranged the beans a little more tightly and made the fish the star of the plate.
The view from the top
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Other than that critism, I really dont have anything else to add. The fish went very well with the saltyness of the capers and olives. And even though my egg was overcooked the richness of the egg was well matched with the lightness of the fish. When I try this recipe again, I will definately make those changes to the presentation. But overall it is a perfect meal to have on a summers night.
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