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Blackened Hake with Chive Aioli
by
Pamela Steed Hill
Calificación: 4.0
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%20and%20oil%3C/p%3E%3Cp%3E(%E2%80%9Coli%E2%80%9D)%20and%20has%20come%20to%20define%20a%20delicious%20garlicky%20mayonnaise%20in%20culinary%3C/p%3E%3Cp%3Eterms.%20But%20not%20just%20any%20mayonnaise.%20True%20aioli%20is%20based%20on%20fresh%20mayo%20made%3C/p%3E%3Cp%3Ewith%20whisked%20egg%20yolk%20and%20olive%20oil.%3C/p%3E%3Cp%3EThat%20said,%20take%20note:%20this%20recipe%3C/p%3E%3Cp%3Euses%20raw%20egg%20yolk,%20which%20is%20a%20concern%20for%20some.%20If%20you%20choose%20not%20to%20use%3C/p%3E%3Cp%3Eraw%20yolk,%20make%20the%20aioli%20with%20store-bought%20pasteurized%20yolk.%20The%20richness%20won%E2%80%99t%3C/p%3E%3Cp%3Ebe%20as%20prominent%20but%20the%20taste%20will%20still%20be%20fresh.%20And%20if%20you%20do%20use%20a%20raw%3C/p%3E%3Cp%3Eyolk,%20make%20sure%20the%20egg%20is%20very%20fresh%E2%80%94preferably%20from%20a%20local%20farm%20where%20the%3C/p%3E%3Cp%3Echickens%20are%20free-range,%20vegetarian%20fed,%20and%20antibiotic-free%20with%20no%20added%20hormones.%3C/p%3E%3Cp%3EAioli%20is%20commonly%20served%20with%20saut%C3%A9ed%20or%20grilled%20vegetables%20or%20with%3C/p%3E%3Cp%3Efish.%20Here,%20I%20wanted%20to%20start%20the%20hake%20with%20spicy%20blackened%20flavor,%20then%20top%20it%3C/p%3E%3Cp%3Eoff%20with%20the%20creamy,%20garlicky%20fresh%20sauce%20to%20balance%20the%20spice%20with%20a%20little%3C/p%3E%3Cp%3Ecool.%3C/p%3E%3Cp%3Egarlic%20and%20salt%20together%20with%20the%20back%20of%20a%20fork%20to%20form%20a%20coarse%20paste.%3C/p%3E%3Cp%3EGarlic%20and%20Salt%20Garlic%20and%20Salt%20Paste%20Whisk%20the%20egg%20yolk,%20lemon%20juice,%20and%20mustard%20in%20a%20medium%20bowl.%20Scrape%3C/p%3E%3Cp%3Ethe%20garlic%20paste%20into%20the%20egg%20mixture%20and%20stir%20to%20loosen%20the%20paste.%3C/p%3E%3Cp%3EWhisked%20Yolk,%20Lemon,%20and%20Mustard%20Very%20slowly%E2%80%94and%20beginning%20with%20a%20drop%20at%20a%20time%E2%80%94whisk%20in%20the%20olive%20oil.%3C/p%3E%3Cp%3EAs%20the%20mixture%20begins%20to%20emulsify,%20add%20the%20oil%20in%20a%20fine%20stream,%20whisking%3C/p%3E%3Cp%3Econstantly%20until%20all%20the%20oil%20is%20incorporated%20and%20the%20mixture%20is%20emulsified.%20(If%3C/p%3E%3Cp%3Eit%20begins%20to%20separate,%20stop%20adding%20oil%20and%20continue%20whisking%20until%20the%20mixture%3C/p%3E%3Cp%3Ecomes%20together.%20Then%20continue%20whisking%20in%20the%20remaining%20oil.)%3C/p%3E%3Cp%3EThe%20aioli%20will%20be%20slightly%20thinner%20than%20commercial%20mayonnaise.%20Once%20the%3C/p%3E%3Cp%3Edesired%20consistency%20is%20reached,%20stir%20in%20the%20chopped%20chives.%3C/p%3E%3Cp%3ECover%20the%20aioli%20and%20refrigerate%20at%20least%201%20hour%20(may%20be%20made%201%20day%20ahead).%3C/p%3E%3Cp%3EBring%20to%20room%20temperature%20before%20serving.%3C/p%3E%3Cp%3EAioli%3C/p%3E%3Cp%3EChive%20Aioli%3C/p%3E%3Cp%3EFor%20the%20Blackened%3C/p%3E%3Cp%3EHake%3C/p%3E%3Cp%3ECombine%20the%20black%20pepper,%20chile%20powder,%20and%20cayenne%20in%20a%20small%20bowl.%20Rub%3C/p%3E%3Cp%3Ethe%20hake%20with%20olive%20oil%20then%20cover%20with%20the%20spice%20mixture%20and%20rub%20in%20well.%20Let%3C/p%3E%3Cp%3Erest%2010%20minutes.%3C/p%3E%3Cp%3EHake%20with%20Blackening%20Rub%20Heat%20a%20large,%20heavy%20skillet%20(preferably%20cast-iron)%20over%20medium-high%20heat%3C/p%3E%3Cp%3Eand%20add%201%20tablespoon%20of%20olive%20oil.%3C/p%3E%3Cp%3ESeason%20the%20filets%20with%20salt%20and%20sear%20until%20blackened%20on%20the%20bottom,%203%3C/p%3E%3Cp%3Eminutes.%20Turn%20and%20sear%20until%20blackened%20on%20the%20other%20side%20and%20just%20cooked%20through,%3C/p%3E%3Cp%3Eabout%202%20minutes%20longer.%20Remove%20the%20filets%20to%20a%20plate%20and%20let%20rest%202%20minutes.%3C/p%3E%3Cp%3EHake%20Beginning%20to%20Cook%20Blackened%20Hake%3C/p%3E%3Cp%3ETo%20serve,%20divide%20the%3C/p%3E%3Cp%3Elentils%20in%20the%20middle%20of%202%20plates.%20Place%201%20filet%20each%20on%20top%20of%20the%20lentils%20and%3C/p%3E%3Cp%3Edollop%20with%20chive%20aioli.%20Serve%20right%20away.%3C/p%3E){kind=link}