What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
Category: not set
Cuisine: not set
Salt as needed
1/2 pound green beans trimmed
1 pound baby or new potatoes
1/2 cup mixed kalamata and green olives pitted and finely chopped
1 anchovy fillet finely chopped
1 garlic clove finely chopped
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
4 tablespoons olive oil
Ground black pepper as needed
1 large ripe heirloom tomato cut into 8 wedges
4 eggs
4 fillets (about 1/2 pound each)
2 tablespoons unsalted butter
1 head bibb lettuce, leaves separated, washed and torn i
1 lemon halved
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