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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from a chef friend who is from England. Ingredients:
4 small mackerel, gutted, heads and tails removed |
1/4 teaspoon white wine vinegar |
sea salt & freshly ground black pepper, to taste |
1 bay leaf |
3 1/2 ounces green beans, trimmed |
1 lettuce, heart leaves separated |
3 very ripe tomatoes, quartered |
2 spring onions, finely sliced |
2 small raw artichokes, outer leaves, stem and choke removed and flesh sliced |
5 radishes, finely sliced |
6 fresh basil leaves |
3 hard-boiled eggs, peeled and quartered |
12 small black olives |
3 tablespoons white wine vinegar |
9 tablespoons extra virgin olive oil |
6 salted anchovy fillets, ground to a paste |
Directions:
1. Place the mackerel in a pan with water to cover, the vinegar, a pinch of salt and the bay leaf. Bring to the boil then take off the heat and leave to cool. Remove the mackerel from the water and flake the fish off the bone into chunks, making sure there are no bones. Blanch the green beans.
2. To make the dressing, mix the vinegar with the oil and anchovies in a bowl and season well with sea salt and freshly-ground black pepper.
3. Line a bowl with the crisp lettuce leaves, arrange the tomatoes around the edge, then fill the centre with the beans, onions, artichokes, radishes, mackerel and basil.
4. Scatter the eggs and olives over, then dress and toss the salad at the table when everyone is sitting down.
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