Panfried haddock with garlic & anchovy aoili
Serves 4
For the Fish:
4 fillets of haddock (or any white fish)
For the aoili:
2 cloves garlic, peeled and crushed
50g tin of anchovy fillets in olive oil
3 egg yolks
300ml olive oil
salt and pepper
For the aoili:
Blitz the anchovy & garlic in a blender. Then add the eggs one by one until well mixed. Then, with the blender still running, drizzle in the olive oil really slowly until you have a mayonaisse.
It will keep in the fridge for a day, so could be made in advance.
For the fish:
Season & pan fry skin-side down in butter for 2-3mins, then turn over and fry on other side for 2mins.
For the Fish:
4 fillets of haddock (or any white fish)
For the aoili:
2 cloves garlic, peeled and crushed
50g tin of anchovy fillets in olive oil
3 egg yolks
300ml olive oil
salt and pepper
For the aoili:
Blitz the anchovy & garlic in a blender. Then add the eggs one by one until well mixed. Then, with the blender still running, drizzle in the olive oil really slowly until you have a mayonaisse.
It will keep in the fridge for a day, so could be made in advance.
For the fish:
Season & pan fry skin-side down in butter for 2-3mins, then turn over and fry on other side for 2mins.
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