Aioli is a garlic sauce from southern France. Its indispensable components are olive oil, egg yolks and lemon juice. Usually served with fish.
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.
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.
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.