Description
Sea bass grilled with Aioli sauce and potato accordions. Seabass - he's like a trout, it is almost impossible to ruin, but to improve always welcome. A full dish is fish, sauce and side dish. All incredibly tasty and delicious. Aioli is a French garlic sauce, the main component of which is lemon juice, olive oil and egg yolks. Perfect for fish!
Ingredients
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Potatoes
5 piece
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Fish
3 piece
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Garlic
2 tooth
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Yolk egg
2 piece
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Mayonnaise
150 g
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Olive oil
100 ml
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Lemon juice
2 Tbsp
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Saffron
0.5 tsp
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Onion
1 piece
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Lime
1 piece
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Black pepper
10 piece
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Vegetable oil
1.5 cup
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Greens
1 handful
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Water
2 Tbsp
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Salt
Cooking
One potato boiled in their skins, cool, clean.
Saffron diluted in 2 tbsp of boiling water. Hot potatoes grind in a blender, add the garlic, cooked egg yolks, mayonnaise and saffron. Add the lemon juice and olive oil. Whisk everything together, season with salt, pepper, cover with foil and leave at room temperature.
Clean the fish and gut it.
Prepare the marinade. Bow clean, cut rings.
Lime (or lemon) to wash, cut into rings with the skin.
Greens finely chop.
In a bowl, mix the greens, onion, lime, mash with your hands. Pour in vegetable oil, add pepper.
Fish pour the marinade and leave for 30 minutes.
For accordion potatoes thoroughly wash the brush. Make deep cross cuts, not reaching 3 mm to the end. To cut to the end - put under the knife a toothpick, it will serve as a limiter. The distance between the incision - also 3 mm.
To put on the grill, season with salt, sprinkle with oil, put in a preheated 180 degree oven, bake until tender (about 45 minutes).
With fish to remove the marinade, fry on both sides in the grill.
On a platter the fish, bunching and sauce. Serve hot. Bon appetit!
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