Grilled sea bass with aioli and crudité salad
Sunday 12 May 2013
I love that you can order a simple grilled fish with lemon at any restaurant in the South of France, even if it's not on the menu. At the Colombe d'Or they serve it with aioli and I've also borrowed their tradition of serving a basket of crudités with a bowl of vinaigrette for dipping. My vegetables come already dressed, though.
4 sea bass fillets (about 150g/5oz each), skin on
2 tbsp olive oil
1 tbsp thyme leaves
For the aioli
2 egg yolks
2 tsp Dijon mustard
3 garlic cloves, crushed
Juice ½ lemon
350ml/12fl oz light olive oil
For the salad
10 radishes, trimmed and chopped
Handful baby carrots, cut into thin lengths
Handful asparagus spears, cut into thin lengths
½ vinaigrette recipe (as earlier)
First make the aioli. Place the egg yolks, mustard and garlic in the bowl of a small blender. Season with salt and freshly ground black pepper and whisk in the lemon juice.
With the motor still running, slowly add the oil, a little at a time, until you have a mayonnaise consistency. If the aioli is getting too thick, add 2 tsp warm water, before whisking in the remaining oil. Tip into a serving bowl, cover and keep chilled in the fridge until needed.
For the salad, place all the prepared vegetables on a platter and toss through some vinaigrette just before taking to the table.
Heat the grill to high or barbecue to medium. Rub the fish fillets with oil, thyme, salt and pepper and place skin-side up on an oiled baking sheet if grilling indoors. For barbecuing, barbecue skin-side down on a well oiled grill. Grill for 4 to 6 minutes and serve with the aioli and salad on the side.
And why are 'southern' ways of speaking spreading north?
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