Sol fish & lemon aioli
Meet sole fish. She’s one of the best fish dishes I’ve had in a long time.
She was very inspiring!
Light and bright flavors.
She lies on a bed or arugula lightly seasoned with salt & pepper.
Zucchini rounds and strings were sautéed in olive oil and fresh thyme and placed on top of the greens.
The sole (aka lenguado here in Buenos Aires) was lightly pan seared after a rub down of olive oil and fresh cracked pepper & sea salt.
I used a non-stick pan but it’s not required. Make sure your pan is super hot before the fish goes in to prevent sticking/breaking the fish. I added equal parts butter and olive oil and swirled them around til they infused.
Gently place the fish in the pan and let it be.
Place some fresh pieces of thyme on top. I actually used citrus thyme from the garden since lemon would be a main component.
You want to carefully flip the fish once there is a nice white border and only the center is uncooked. Continue to cook for 20 seconds and turn off the heat. Give it a giant lemon squeeze and transfer to plate.
The lemon aioli is easily done in a blender. If that’s not an option, grab a whisk and a non-reactive bowl.
Some recipes use the whole egg, others just the yolk. Garlic is a defining ingredient.
There are variations. Another favorite of mine is to leave out the lemon zest and add 2-3 TBS of hot sauce and a sprinkle of Cayenne. We call that Avery Island aioli.
The lemon aioli can be used as a mayonnaise or dip or with a variety of seafood and meat dishes.
Lemon Aioli ::
- 1 large egg
- 2 tsp minced garlic
- 2 tsp lemon juice
- 1 firmly packed TBS lemon zest
- 1/2 tsp Dijon mustard
- 1 cup neutral oil, sunflower or canola
- 1/2 tsp salt
- pinch of pepper
In a blender combing the egg, garlic, lemon juice & zest, and mustard. Pulse about 3 times to blend well.
While the blenders motor is still running, slowly add the oil in a thin steady stream. Blend just til incorporated.
Do not over mix or it will separate and oil will rise to the surface!
Season with salt & pepper.
Ideally you want to make this the night before service. Keep it covered in the fridge. Use within four days.