- 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
- 1/2 cup basil leaves, torn
- 1 lemon, juiced
- 60ml (1/4 cup) olive oil
- Roasted vine-ripened tomatoes, to serve cafe-style
- 2 tablespoons English mustard
- 2 tablespoons soy sauce
- 55g (1/4 cup) caster sugar
- Step 1To make marinade, combine mustard, soy sauce, sugar and 2 tablespoons water in a saucepan over medium heat. Bring to the boil, then simmer for 2 minutes or until sugar dissolves. Cool.
- Step 2Combine fish and marinade in a bowl. Refrigerate for 30 minutes to marinate.
- Step 3Meanwhile, to make Niçoise salad, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until almost tender. Add beans and cook for a further 3 minutes or until the vegetables are tender. Drain, then refresh beans in iced water and cool potatoes.
- Step 4To make tart shells, preheat oven to 200C. Line a large oven tray with baking paper. Cut pastry into 4 squares and place 5cm apart on the tray. Using a small knife, score a 1cm border on each square. Lightly beat 1 egg, then use to brush pastry. Using a fork, prick pastry inside border. Bake for 12 minutes or until golden and puffed. Cool slightly. Press on centre of squares to deflate.
- Step 5Cook remaining eggs in a saucepan of boiling water for 6 minutes for soft-boiled. Drain. Refresh in iced water.
- Step 6Preheat a barbecue to medium–high. Drain fish, discarding the marinade. Cook for 4 minutes each side or until just cooked. Rest for 5 minutes, then break into large flakes.
- Step 7Cut the beans in half lengthwise and the potatoes into wedges. Combine the vegetables with olives, onion, anchovies, basil, lemon juice, oil and fish in a bowl. Season with salt and pepper.
- Step 8Place salad in tart shells. Peel eggs, then break in half and place on top of tarts. Serve with tomatoes.
- Low carb
- Lower gi
All nutrition values are per serve
Serves 4 as a light meal.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef