Recipe: Fried fish over composed salad with aioli
Almond-crusted ocean perch on a composed salad with lemon-scallion aioli
- 6 ocean perch fillets (they're small)
- almond meal/flour (we use 'Bob's Red Mill'), sea salt
- safflower oil
- fresh raw arugula
- 1 carrot, 2 portobello mushroom caps, about 16 grape tomatoes, 3 med. red potatoes
(optional veg additions I'd add if I were to do it again, a light sprinkle of minced yellow bell pepper, previosly roasted whole string beans)
- white wine
- worcestershire sauce
- chevre (a Tbsp or two)
- sea salt & fresh-ground black pepper
aioli:
- 2 egg yolks
- 3 cloves garlic
- 1 small lemon, halved
- about 1/2 cup olive oil
- 1 scallion, chopped
- dash of tabasco, sea salt & fresh-ground black pepper to taste
Start the aioli by placing the yolks and raw garlic in the food processor with the juice of half the lemon and a bit of the salt. Run it for 30 seconds to a full minute before slowly drizzling olive oil into it to emulsify. You want a thick creamy sauce for this one, not a stiff mayonnaise. At the end, add the scallion, taste it, add one dash of tabasco and S&P to taste, run it for just a couple of seconds more. Taste and adjust with more lemon and seasonings if desired.
Wash potatoes and pierce with fork a few times so they don't explode, and microwave for 8-10 minutes (until 'baked') while making the fish.
Wash the perch, salt lightly, and coat well with almond meal, pressing slightly to adhere. Fry in safflower oil, turning once. Preheat oven to 275*.
Meanwhile, in a second pan, braise the mushrooms caps whole in white wine, salt & pepper, and a couple of dashes of worcestershire. Let them go until they are wilted and tender-meaty.
Remove fish from pan when browned nicely on both sides and place on a cookie sheet in the warm oven, where it will drain without being placed on paper.
Arrange a heap of washed arugula on each plate, toss lightly with a touch of salt & pepper. Use a vegetable peeler to shave some carrot over it, turning the carrot as you go. Distribute grape tomatoes (and any roasted string beans etc) over this. Quarter the hot baked potatoes and arrange these around the perimeter of the plates, just tucking them into the salad a bit. Slice the hot mushroom caps in thick strips and arrange these between potato quarters. Drizzle aioli over the salad, including a touch on each potato and mushroom piece. Crumble goat cheese, in a few small chunks, lightly over the greens.
Place three fish fillets on the top-center of each salad, and there it is. Can be served after a soup & with good crusty bread.
- 6 ocean perch fillets (they're small)
- almond meal/flour (we use 'Bob's Red Mill'), sea salt
- safflower oil
- fresh raw arugula
- 1 carrot, 2 portobello mushroom caps, about 16 grape tomatoes, 3 med. red potatoes
(optional veg additions I'd add if I were to do it again, a light sprinkle of minced yellow bell pepper, previosly roasted whole string beans)
- white wine
- worcestershire sauce
- chevre (a Tbsp or two)
- sea salt & fresh-ground black pepper
aioli:
- 2 egg yolks
- 3 cloves garlic
- 1 small lemon, halved
- about 1/2 cup olive oil
- 1 scallion, chopped
- dash of tabasco, sea salt & fresh-ground black pepper to taste
Start the aioli by placing the yolks and raw garlic in the food processor with the juice of half the lemon and a bit of the salt. Run it for 30 seconds to a full minute before slowly drizzling olive oil into it to emulsify. You want a thick creamy sauce for this one, not a stiff mayonnaise. At the end, add the scallion, taste it, add one dash of tabasco and S&P to taste, run it for just a couple of seconds more. Taste and adjust with more lemon and seasonings if desired.
Wash potatoes and pierce with fork a few times so they don't explode, and microwave for 8-10 minutes (until 'baked') while making the fish.
Wash the perch, salt lightly, and coat well with almond meal, pressing slightly to adhere. Fry in safflower oil, turning once. Preheat oven to 275*.
Meanwhile, in a second pan, braise the mushrooms caps whole in white wine, salt & pepper, and a couple of dashes of worcestershire. Let them go until they are wilted and tender-meaty.
Remove fish from pan when browned nicely on both sides and place on a cookie sheet in the warm oven, where it will drain without being placed on paper.
Arrange a heap of washed arugula on each plate, toss lightly with a touch of salt & pepper. Use a vegetable peeler to shave some carrot over it, turning the carrot as you go. Distribute grape tomatoes (and any roasted string beans etc) over this. Quarter the hot baked potatoes and arrange these around the perimeter of the plates, just tucking them into the salad a bit. Slice the hot mushroom caps in thick strips and arrange these between potato quarters. Drizzle aioli over the salad, including a touch on each potato and mushroom piece. Crumble goat cheese, in a few small chunks, lightly over the greens.
Place three fish fillets on the top-center of each salad, and there it is. Can be served after a soup & with good crusty bread.