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Dmcneil
Salad niçoise with mackerel
French salad niçoise with mackerel, parsley, mustard, egg, potato and green beans.
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Ingredients
Directions
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Remove the skin and the bones from the mackerel and finely chop the fish.
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Cut the shallots. Slice the parsley.
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Marinate the shallots 5 minutes in the vinegar. Add the mustard, oil, pepper and salt.
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Meanwhile, boil the eggs hard in 8 minutes. Peel them and cut into wedges. Keep a few parts behind for garnishing.
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Mix the egg wedges with a fork with the mackerel, half the dressing and the parsley to an even mass. Add pepper and salt.
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Peel the potatoes. Cut into slices and cook for 7 minutes in plenty of boiling water with salt.
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In the meantime, remove the stalk of the green beans and cook the beans in 7 minutes until al dente.
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Mix the still warm potatoes and green beans with the rest of the dressing. Divide the plates.
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Using 2 tablespoons make oval balls (quenelles) of the mackerel mixture and put them on or next to the salad.
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Garnish with the trailed egg and possibly extra quenelles. Yummy! .
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Nutrition
705Calories
Sodium15% DV350mg
Fat71% DV46g
Protein58% DV29g
Carbs13% DV40g
Fiber36% DV9g
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