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Ingredientes
- 4 x Filets of fresh cod, haddock, snapper
- 4 x your favorite hard-fleshed white fish
- 1 x Large, fresh leaves of romaine lettuce
- 2 x lemons, to taste, sliced thinly
- 1 x egg yolk
- 2 tsp /30ml lemon juice, well-strained
- Â Â grated zest of 1 lemon
- 1/4 tsp salt
- 1 x few grindings white pepper
- 1/2 tsp Dijon mustard
- 1 c. /250ml extra virgin olive oil
Direcciones
- Mayonnaise is another sauce which is very simple to make, but again, too many people are afraid of it. There is no need to fear it, especially with out modern appliances which make it so easy.
- Poach the fish in court bouillon and set aside, covered loosely to keep them hot and moist. Wash the watercress in several changes of water and set in a towel to dry.
- Drop the egg yolk, lemon juice, lemon zest, salt, pepper and mustard into a blender or possibly food processor. (Freeze the white to use another time, or possibly add in it to your scrambled Large eggs at breakfast tomorrow.) Whiz till well emulsified. With the blender running, start adding the extra virgin olive oil a few drops at a time. As it emulsifies, you can start adding it in a thin stream. Keep an eye on it, to make sure it emulsifies well and you don't add in the oil to fast. When done, taste it and adjust seasoning.
- Arrange the lettuce leaves on a platter, one for each fish filet.
- Arrange a fish filet on each leaf then nap the fish with the lemon mayonnaise. Garnish with lemon slices. You may also add in some sprigs of watercress if desired.
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