Smoked haddock niçoise

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

serves 2

2 smoked haddock fillets
15 ml olive oil
100 g fine green beans
6 cooked baby potatoes, quartered
2 medium hard-boiled eggs, halved
about 12 black olives, pitted
200 g small rosa tomatoes, halved
salt and freshly ground black pepper to taste

Heat the oven’s grill. Put fish on a baking tray lined with baking paper. Rub fish with the olive oil on both sides. Grill for about 5 minutes. Turn fish over and grill for another 5 minutes. Take out and allow to cool. Break fish into bite-sized chunks. Dunk green beans in very hot water (just off the boil) for about 4 minutes. Drain and allow to cool. Arrange all the ingredients in a big salad bowl and season with salt and pepper. Serve with fresh lemon slices and olive oil.

Assistent Lynnae Janse van Rensburg

Verwante artikels

Haddock with orange

SARIE KOS Herfs 2010

Smoked haddock tends to be very salty. With the sweetness of the oranges, it's a winner.
Salmon smoked with rooibos tea

SARIE KOS Herfs 2010

The rooibos flavour really merges with the fish and gives a definite taste.