Trout niçoise salad paired with Niel Joubert Blanc de Noir 2020

Ingredients

Serves 2-3

200g green beans

2 large eggs

200g baby potatoes

4 1/2 tablespoons extra-virgin olive oil

1/4 cup white wine vinegar

1/4 cup chopped fresh flat leaf parsley.

1/8 teaspoon sea salt

1/4 teaspoon freshly ground black pepper.

1 1/2 teaspoons Dijon mustard

1 red pepper

2 cups cherry tomatoes, halved.

40g pitted kalamata olives, halved.

280g fresh trout

method

  1. Prepare a bowl of ice water. Bring a medium pot of water to a boil. Add green beans and cook for 2 minutes. Remove with a slotted spoon; plunge into ice water. Return pot of water to boil. Add eggs and cook 6 minutes. Remove with slotted spoon; add to green bean ice bath. Once cool, peel and halve eggs.

 

  1. Return water to boil and add potatoes. Cook until tender, 15 to 17 minutes. Drain and halve.

 

  1. Grill the peppers in the oven with the oven set on grill until the skin is burnt and flesh soft. Cover in a bowl with plastic wrap for 20 minutes. When it is cool, remove the skin and the seeds from the inside. Tear up and set aside.

 

  1. Make the dressing by Whisking together oil, vinegar, parsley, salt, Dijon mustard and pepper in a bowl.

 

  1. Mix the green beans, potatoes, tomatoes, roasted peppers, and olives. Top each salad with 1 egg half.

 

  1. When the salad is done, heat up a pan to medium heat. Season the trout with salt on skin and flesh side and sear in the pan skin down, turn around when skin is crispy and drop a dash of lemon in the pan. Leave for 2 minutes, remove skin and place on salad. Dress lightly and enjoy.

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