Green Salad with Aioli and Pollock Fillet
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Oak leaf lettuce
- 600 grams Pollock (ready to cook, skinless)
- salt
- peppers (freshly ground)
- 150 milliliters dry white wine
- 150 milliliters fish stock
- For the aioli
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp spicy Mustard
- ½ tsp Turmeric
- 300 milliliters olive oil
- ½ Tbsp lemon juice
- Also
- 2 Tbsps olive oil (for drizzling)
Preparation steps
1.
Separate lettuce leaves, rinse, spin dry and tear into bite-sized pieces. Rinse fish, pat dry, cut into 4 equal pieces and season with salt and pepper.
2.
Bring white wine and fish stock to a boil, put fish in a steaming basket and steam for about 10-15 minutes over medium heat.
3.
For aioli, let all ingredients come to room temperature. Peel and press garlic cloves through garlic press. Beat egg yolks with mustard, turmeric and a pinch of salt and pepper until white and creamy. Gradually add oil, beating constantly. Make sure that oil is absorbed before adding the next portion. Season with salt and drizzle with lemon juice.
4.
Arrange salad in a bowl, top with fish and drizzle with aioli. Season with salt and freshly ground pepper and serve.
