John Dory Meunière & Nicoise-Style Salad
with Pickled Onion & Mustard Vinaigrette
Who hasn’t dreamed of escaping to the French Riviera? We hope this dish gets you one step closer - delicate fish kissed with a garlicky, buttery sauce and paired with a vibrant salad of potatoes, green beans and your favourite fresh veg. It’s almost as good as a European holiday.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
2
potato
1 packet
green beans
1
radish
1 head
cos lettuce
1
tomato
½
lemon
2 clove
garlic
1 packet
parsley
1 packet
John Dory Fillets
(Contains fish; )
1 packet
Dijon mustard
Not included in your delivery
olive oil
¼ cup
white wine vinegar
2
eggs
(Contains Egg; )
20 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • When the potatoes have 8 minutes remaining, add the eggs to the water. • Remove eggs from potatoes and set aside. Drain potatoes and return to saucepan.
• Meanwhile, trim green beans. Thinly slice radish. Finely shred cos lettuce. Cut tomato into wedges. Slice lemon into wedges. Finely chop garlic and parsley. • Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. • In the last minute of cook time, add garlic, the butter and parsley and cook until fragrant, 1-2 minutes.
TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
• Drain pickled onion, reserving a splash of pickling liquid. • In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the honey, reserved pickling liquid and a drizzle of olive oil. • Add green beans, potato, radish, cos lettuce, tomato and pickled onion. Toss to combine and season to taste.
• Peel the eggs and cut into quarters. • Divide John Dory Meunière and Nicoise-style salad between plates. Top salad with the eggs. • Serve with any remaining lemon wedges. Enjoy!