2 pieces of pollack, around 300g
1 head of fennel, washed, trimmed and sliced
1 egg yolk
1/2 tsp Dijon mustard
1/2 clove garlic, pasted with the back of a knife
100 ml groundnut oil (or half groundnut half olive is good)
Juice of half a lemon
Salt, pepper, olive oil
- Make the aioli first by mixing the egg yolk with the mustard and a pinch of salt. In a slow and steady stream pour in the oil, whisking continuously until the emulsion thickens. Whisk in the lemon juice and crushed garlic.
- Heat a little oil in a saucepan over a medium-high heat. Add the fennel and white wine and season with salt and pepper. Simmer for 2 miunutes, reduce the heat, cover and simmer for a further 4 minutes.
- Meanwhile heat a little oil in a non-stick pan and fry the pollack skin side down for 4 minutes, seasoning the flesh side generously with salt and pepper. Turn and fry for a further minute and serve with the braised fennel and aioli. Delicious as is, certainly room for some new potatoes or whatever you feel like.