Grilled Fish with Lemon and Dill Mayo
Pick n Pay - Dec 4th 2017, 16:44
This mayo is inspired by Matt Preston.
Lemon and dill mayo
1 PnP egg
250 ml PnP canola oil
1 pinch PnP salt
1 squeeze PnP lemon juice
1 small lemon, peel grated
1 handful PnP dill, finely chopped
6 angelfish fillets
120 ml fresh lemon juice
1 glug PnP olive oil
1 dash salt and milled pepper
1 knob PnP butter
Place the egg in a mug.
Pour over oil and add salt and lemon juice.
Carefully place the head of a stick blender over the egg, so that it encloses the yolk.
Blitz for 3 seconds and very slowly pull the wand through the oil. The oil will emulsify the egg and lemon juice.
Add lemon peel, dill and extra salt if needed.
Arrange fish fillets on a baking tray. Drizzle with lemon juice and olive oil. Season.
Dot with butter and bake at 220°C for 5-7 minutes.
Serve with a dollop of lemon and dill mayo.
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