Nicoise Salad & King Mackerel Doree

Nicoise Salad
Serves 4
Vinaigrette
½ cup freshly squeezed lemon juice
¾ cup extra virgin olive oil
1 medium shallot, minced
1 Tablespoon fresh thyme, minced
2 Tablespoons fresh oregano, minced (or 1 Tablespoons dried)
1 Tablespoon Dijon mustard
Salt & freshly ground pepper

Salad
2 3.75 ounce tins of sardines
4 hard boiled eggs
5 small Yukon gold potatoes, quartered
1 head romaine, ripped into bit size pieces
2 large tomato, core removed & sliced
1 small red onion, thinly sliced
1 pound fresh green beans, tip removed, blanched & shocked
½ cup nicoise olives

1. In a large mixing bowl, add the ingredients for the vinaigrette. Whisk until they come together. Reserve.
2. In a large pot, boil the potatoes until they are fork tender, about 10-15 minutes. Drain. Drizzle 2 tablespoons of the reserved dressing over the hot potatoes. This
will allow the potatoes to absorb the flavor. Reserve.
3. In a separate bowl, tossed the red onion & tomatoes with 1 tablespoon of the reserved vinaigrette
4. Drizzle the hard cooked eggs with about ½ teaspoon of the vinaigrette
5. Toss the romaine with the remaining vinaigrette
6. To assemble: place the romaine on the bottom of the platter. Arrange each of the ingredients, separately of the romaine. Top with the sardines.

King Mackerel Doree
Serves 4
1 cup extra virgin olive oil
4 (4-6 ounce) mackerel fillets
4 teaspoons Worcestershire sauce
8 yolks eggs, beaten
¼ teaspoon hot sauce (Optional)
Juice of one lemon
½ cup whole wheat flour
2 medium shallots, diced finely
1 medium onion, diced
1 ounce sun dried shiitake mushrooms, stems removed
½ pound medium shrimp, peeled & deveined
1 cup canned artichoke hearts, drained
½ pound baby spinach
Salt & white pepper to taste
½ pound whole wheat linguini, prepared according to package instructions

To make the mackerel fillets:
1. Marinate the mackerel in the Worcestershire & lemon juice for one hour. Do not over marinate or the fibers of the fish will begin to breakdown & the fish will be mushy
when cooked. Pat dry.
2. Dredge the fillets first in the whole wheat flour, then in egg yolk
3. In a large skillet, heat the 2 tablespoons of the oil over high heat for one minute or just about to the smoking point.
4. Place the fillets in the pan & sear on each side for 1 minute.
5. Lower heat to medium & cook again for 1 minute on each side. Continuously basting the top of each fillet with the liquid from the pan.
6. To give the fillets a kick, sprinkle ¼ teaspoon of hot sauce.
7. In a large stock pot, bring 4 cups of water to a boil. Pour over the dried shiitake mushrooms. Allow to soak until the mushrooms are hydrated, about 5 minutes. Drain
& reserve.
8. In a large skillet heat 2 tablespoons of oil, add half of the shallots & onions cooking until translucent, about 3-5 minutes.
9. Add the shrimp & mushrooms, cook until shrimp become pink and are cooked through, about 5 minutes. Remove & reserve.
10. In a large skillet, heat 2 table spoons of oil, add the remaining shallots & onions, cook until translucent about 3 minutes. Add spinach cooking until wilted and most
of the liquid has evaporated.
11. Add artichokes to the pan and cook about 2 minutes.
12. Tossed the pasta with the spinach, artichoke mixture. Top each plate 1 mackerel fillet and ½ cup for shrimp shiitake mixture.