White’s Grilled Dory Fillets with Artichoke Salad Nicoise
Salt & Pepper
150 Grams Artichoke Hearts in olive oil
1 Tbsp Capers
350 Grams Baby Green Beans
60 Grams Black Olives
4 Serves of Dory Fillets
3 Anchovy Fillets finely chopped
3 Hard Boiled Eggs
1 Butter Lettuce trimmed washed separated
100 Mls Olive Oil
1/2 Clove of Garlic finely chopped
1/4 Cup Basil Leaves finely chopped
1 1/2 Tbsp Aged White Wine Vinegar
For Dressing: process oil, garlic and basil in a small food processor until finely chopped. Just before serving whisk in white wine vinegar.
For Salad: Cook beans in boiling salted water until almost tender, drain.
Refresh in iced water.
Toss green beans with some dressing.
Divide lettuce among plates then top with beans, cooked tomatoes, artichokes, capers, olives, egg and anchovy’s.
For Fish: Heat fry pan until very hot add a tablespoon butter, olive oil and cook fish pieces in batches until cooked to your liking.
Drain on kitchen paper.
Add tomatoes to same pan cook 2 to 3 minutes until skins are soft.
To Serve: Place salad on plate. Top with pieces of dory and drizzle with dressing.