Fried fish with aioli sauce
Aioli is a garlic sauce from southern France. Its indispensable components are olive oil, egg yolks and lemon juice. Usually served with fish.
Ingredients
- 2 shelled sea bass
- salt pepper
- feel sick
- butter
- vegetable oil - 1 tbsp.
- saffron
- 1 large potato
- garlic - 2 cloves
- 2 boiled egg yolks
- 150 ml of mayonnaise
- lemon juice
- olive oil - 100 ml
- salt, pepper to taste
Cooking
Step 1
Prepare the aioli sauce. Dilute saffron in 2 tbsp. l. boiling water. Boil potatoes in their skins and, while still hot, quickly peel and chop in a blender along with peeled garlic, egg yolks, mayonnaise and saffron.
Step 2
Continuing to beat, pour in the lemon juice and a thin stream - olive oil. Place the aioli in a bowl and season with salt and pepper. Cover with foil and leave at room temperature.
Step 3
Preheat the oven to 200-186;C. Salt, pepper and roll the fish in flour; grease the tails with butter. Heat vegetable oil in a frying pan; fry fish for 4 minutes. on one side and 3 min. with another. Put the pan in the oven and bake the fish for 10 minutes. Serve with aioli sauce.