Seabass, Artichoke and Potato Salad

I happen to love jarred artichokes in potato salad with a mustard vinaigrette dressing. They work really well together.

Here we have a seared seabass fillet and green beans to 'adorn' the salad.

There's also a tip from Germany, add pickle brine to your salad dressing.

Plus a tip from me, something 'oniony' ok I know oniony isn't quite a word but chives or finely sliced spring onion are fine.

Ingredients (2):

2 pan fried seabass filliets, skin on, cooked for around 2 or 3 minutes per side.

Salad:

250g baby salad potatoes (small, yellow ones), cooked in simmering salted water until tender

200g green beans, cooked for 5 minutes with the potatoes is fine (I like the beans to squeak on my teeth)

4 artichoke hearts, in oil from a jar, sliced

Dressing:

1 tsp dijon mustard

1 tsp pickle juice

2 tsp olive oil

2 tsp cider vinegar

1 tsp artichoke oil

Salt and pepper

1 TBSP chopped chives

Method:

Whisk the dressing

Assemble the salad ingredients to your aesthetic liking.  I like the fish on top.

Tips:

Egg works with the salad.

Not a fan of fish? Try ham instead.

More Delicate White Fish:

Classic Sole Meuniere