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Cold Poached Fish With Aioli

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Ingredients
  Haddock fish/Tuna 2 Pound, baked or broiled (Leftover Firm Variety)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Garlic cloves 2 Large
  Dried mustard 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Salt 1⁄2 Teaspoon
  Sesame oil/Olive oil 3⁄4 Cup (12 tbs)
  Plain non-fat yogurt 2 Tablespoon
Directions

MAKING
1. In a food processor or blender, take lemon juice, egg yolk, garlic cloves, mustard, cayenne pepper and salt. Blend it well.
2. While the processor is still on, pour oil through the feed tube.
3. Add yoghurt and blend it well.

SERVING
4. To serve Cold Poached Fish With Aioli, bake or broil fish until it becomes translucent and flesh parts easily with a fork.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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