Nizza Salad in Parmesan Cradle with Pan‑Roasted Sea Bream

Ingredients

• 100 g Parmesan
• 300 g potatoes
• 100 g sliced green beans
• 60 g black olives
• 4 Cherry Tomatoes
• 1 Shallot
• 4 sardine and sea bream fillets (per 4 sardine and sea bream fillets)
• 10 tbsp olive oil
• 2 tbsp white wine vinegar
• salt, pepper
• leafy lettuce

Instructions

1. 1.

   Grate the Parmesan finely. Heat a small non‑stick pan and sprinkle a quarter of the Parmesan in a circle about 9 cm across. Let it melt to a golden brown at low heat. Remove from the pan, place over an inverted cup, and fold the sides slightly down. Repeat for three more cradles. Let the parmesan cradles cool.

2. 2.

   Peel the potatoes and cut into roughly 5 mm cubes; boil with the cleaned green beans in salted water until tender, then drain and rinse under cold water.

3. 3.

   Meanwhile quarter the olives and cherry tomatoes. Peel the shallot and dice finely. Combine potato cubes, green beans, olives, sardine fillets and cherry tomatoes in a bowl. Whisk together white wine vinegar, 8 tbsp olive oil, salt and pepper to make a vinaigrette; pour over the salad and let it rest for about 20 minutes.

4. 4.

   Pan‑roast the sea bream fillets in the remaining olive oil for 4–5 minutes on each side until cooked through. Season with salt and pepper. Arrange the parmesan cradles, salad and fish fillet on plates.