Fried fish with aioli sauce

Description

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

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.

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

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