Fried halibut with aioli
easy
60 mins
60 mins
Ingredients
- 2 Garlic cloves
- 2 Egg Yolk
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 ml Olive oil
- 100 g Sweet peas
- 150 g Frisée salad
- 100 g cherry tomatoes
- 2 TABLESPOONS White wine vinegar
- 7 TABLESPOONS Sunflower oil
- 500 g Halibut fillet
- 4 discs White bread
- 75 g Flour
- 1 Egg
- 7-10 Tbsp Lemon
Directions
- 1
For the aioli, peel and finely chop the garlic. Mix the egg yolks, 1 tablespoon lemon juice, sugar, salt and pepper. Gradually fold in olive oil until everything has a creamy consistency. Add the garlic. Clean, wash and briefly blanch the mangetouts. Clean, wash and pluck the salad into bite-sized pieces.
- 2
Clean, wash and halve the tomatoes. Mix vinegar, salt, pepper and sugar, add 3 tablespoons of sunflower oil. Mix the salad ingredients with the marinade. Wash the fish, halve lengthwise and cut into strips. Sprinkle with remaining lemon juice. Peel and finely grate white bread. Mix flour with 1/2 teaspoon salt and pepper. Beat the egg in a plate. Turn fish first in flour, then in egg and finally in white bread crumbs. Heat the rest of the sunflower oil in a pan and fry the fish in 2 portions for about 8 minutes. Keep the fish warm.
- 3
Peel and finely grate white bread. Mix flour with 1/2 teaspoon salt and pepper. Beat the egg in a plate. Turn fish first in flour, then in egg and finally in white bread crumbs. Heat the rest of the sunflower oil in a pan and fry the fish in 2 portions for about 8 minutes. Keep the fish warm. Arrange the fish with the aioli and the salad on a plate. Garnish with lemon wedges
Nutrition Facts
1060 kcal
26 g
88 g
34 g
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