RECIPE CREATED BY MELINA HAMMER
Serves 2-4
salad
4-6 oz small red or new potatoes, any larger ones cut into bite-sized wedges
4 oz green beans, stem ends trimmed
3 radishes, sliced into thin wedges
1 small head gem lettuce, cut lengthwise into thin wedges
2 eggs
12 oz black cod filet, sliced into 4 portions, patted dry and seasoned with salt
1 roasted red pepper, cut into medium strips
2 tbsp capers - if salt-packed, rinsed of their salt and drained
⅔ cup Niçoise, Picholine, or other smallish, firm olive
1 lemon, sliced into wedges
kosher salt
Extra virgin olive oil, for searing
Flaky salt and freshly ground black pepper
bloomed spices
2 stems fresh curry leaves
½ tsp each:
Fennel seeds
Cumin seeds
Coriander seeds
Yellow mustard seeds
¼ cup extra virgin olive oil
Prepare the veggies and eggs: Boil the potatoes in well-salted simmering water until they yield easily when pierced with a sharp knife. Strain, toss with a drizzle of olive oil, and set aside. This step can be done 3 days in advance.
Steam or blanch the green beans until they turn bright green, approximately 3 minutes, then plunge them into an ice bath until they are cool to the touch. Strain and set aside. This can be done 2 days in advance.
Bring a small saucepan of water to a boil and gently lower in the eggs, straight from the refrigerator. Bring the water back to actively boiling for one minute, then lower the heat to simmer for 6 minutes for smaller eggs, 7-8 minutes for larger ones, for creamy but solid yolks. Refresh the same ice bath used for the green beans for the eggs, and let them chill until they are also cool to the touch. Peel the eggs, then slice them into halves. This step can be done 3 days in advance, and peel and slice the eggs just before serving.
Cook the fish and curry leaves: Get a cast iron skillet hot, set over medium-high heat. Add a drizzle of olive oil and place the fillets skin side down. Turn the heat to medium and sear undisturbed for 3 minutes. Turn the fish to the second side and baste in the hot oil for one minute. Transfer thinner slices to a plate while the remaining pieces cook 1-2 minutes more. Transfer them to the same plate (skin side up if you want them to remain crispy).
Swirl the hot fat in the pan and add another drizzle as needed, then add the curry leaves. They will sputter as the moisture cooks from them, so be careful. Turn the leaves to the second side as soon as they turn translucent, cooking briefly, then transfer them to the plate with the black cod.
Compose the Niçoise: Arrange piles of the veggies, eggs, and the fish on a platter, flanked by the lemon wedges. Season all with freshly ground pepper.
Bloom the spices: In a small saucepan with tall sides, heat the olive oil over medium heat until it begins to shimmer. To test if it is hot enough, drop a single coriander seed in: it should sizzle on contact. Pour all of the spices in, then as they sizzle, swirl the pan in broad circles for a minute, or until the seeds become fragrant and more richly golden. For another cue, often when tadka is ready, the mustard seeds will begin to pop. Carefully pour the mixture into a heatproof pour-spouted dish, or bring the saucepan directly to the table.
Serve: Pour or spoon the tadka spices and their oil across all the elements - begin with the radishes and potatoes, followed by the lettuce, and then everything else. Squeeze a few lemon wedges over all, and season with flaky salt to taste. Scatter the curry leaves and eat at once.
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salad
4-6 oz small red or new potatoes, any larger ones cut into bite-sized wedges
4 oz green beans, stem ends trimmed
3 radishes, sliced into thin wedges
1 small head gem lettuce, cut lengthwise into thin wedges
2 eggs
12 oz black cod filet, sliced into 4 portions, patted dry and seasoned with salt
1 roasted red pepper, cut into medium strips
2 tbsp capers - if salt-packed, rinsed of their salt and drained
⅔ cup Niçoise, Picholine, or other smallish, firm olive
1 lemon, sliced into wedges
kosher salt
Extra virgin olive oil, for searing
Flaky salt and freshly ground black pepper
bloomed spices
2 stems fresh curry leaves
½ tsp each:
Fennel seeds
Cumin seeds
Coriander seeds
Yellow mustard seeds
¼ cup extra virgin olive oil
Prepare the veggies and eggs: Boil the potatoes in well-salted simmering water until they yield easily when pierced with a sharp knife. Strain, toss with a drizzle of olive oil, and set aside. This step can be done 3 days in advance.
Steam or blanch the green beans until they turn bright green, approximately 3 minutes, then plunge them into an ice bath until they are cool to the touch. Strain and set aside. This can be done 2 days in advance.
Bring a small saucepan of water to a boil and gently lower in the eggs, straight from the refrigerator. Bring the water back to actively boiling for one minute, then lower the heat to simmer for 6 minutes for smaller eggs, 7-8 minutes for larger ones, for creamy but solid yolks. Refresh the same ice bath used for the green beans for the eggs, and let them chill until they are also cool to the touch. Peel the eggs, then slice them into halves. This step can be done 3 days in advance, and peel and slice the eggs just before serving.
Cook the fish and curry leaves: Get a cast iron skillet hot, set over medium-high heat. Add a drizzle of olive oil and place the fillets skin side down. Turn the heat to medium and sear undisturbed for 3 minutes. Turn the fish to the second side and baste in the hot oil for one minute. Transfer thinner slices to a plate while the remaining pieces cook 1-2 minutes more. Transfer them to the same plate (skin side up if you want them to remain crispy).
Swirl the hot fat in the pan and add another drizzle as needed, then add the curry leaves. They will sputter as the moisture cooks from them, so be careful. Turn the leaves to the second side as soon as they turn translucent, cooking briefly, then transfer them to the plate with the black cod.
Compose the Niçoise: Arrange piles of the veggies, eggs, and the fish on a platter, flanked by the lemon wedges. Season all with freshly ground pepper.
Bloom the spices: In a small saucepan with tall sides, heat the olive oil over medium heat until it begins to shimmer. To test if it is hot enough, drop a single coriander seed in: it should sizzle on contact. Pour all of the spices in, then as they sizzle, swirl the pan in broad circles for a minute, or until the seeds become fragrant and more richly golden. For another cue, often when tadka is ready, the mustard seeds will begin to pop. Carefully pour the mixture into a heatproof pour-spouted dish, or bring the saucepan directly to the table.
Serve: Pour or spoon the tadka spices and their oil across all the elements - begin with the radishes and potatoes, followed by the lettuce, and then everything else. Squeeze a few lemon wedges over all, and season with flaky salt to taste. Scatter the curry leaves and eat at once.