Dinner

Peixe à Brás com Batata Palha e Aioli de Alho Negro

Name: Peixe à Brás com Batata Palha e Aioli de Alho Negro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 fillets firm white fish (hake or cod, 280g each); 2 large russet potatoes (500g), peeled; 2 egg yolks; 3 cloves fermented black garlic (or black garlic paste: 1 tbsp); 150ml neutral oil; 1 tbsp lemon juice; ½ tsp sea salt; ¼ tsp white pepper; Olive oil for finishing (20ml); 100ml fish stock; 1 tbsp Portuguese white wine; 1 tsp Dijon mustard; Fleur de sel and fresh tarragon for garnish

Tender white fish shredded and crisped until edges crackle, tossed with thin-cut fried potatoes that shatter between teeth, bound with a silken black garlic aioli that tastes of deep umami. This is elegant comfort dressed in Portuguese sunshine.

967cal 10gprotein 48gcarbs 83gfat 15min prep 25min cook 2serves

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