Monday, May 9, 2011

Whitefish Fritters with Lemon Aioli

These are inspired by a trip I took to New Zealand. They are perfect for an elegant, light lunch and are memorable with the blend of bright flavors.

Here is how:

1. Mix the following ingredients well:
- 1 pound of shredded white fish (I used Halibut)
- 3 eggs, lightly beaten
- 1/2 cup finely chopped parsley
- salt and pepper to taste

2. In a skillet place 4 Tbs. of extra virgin olive oil over medium-high heat.

3. Shape the mixture into patties (or you can drop by spoonfuls) and fry for a couple of minutes on each side.

4. Remove and drain on a paper towel.

5. Serve with the lemon aioli:

a. In a food processor place:
- 2 egg yolks
- 1/2 tsp. salt
- 1/2 tsp. dried mustard
- Zest and juice of 1 lemon

b . Process until pale and foamy.

c. With the motor running add 1/2 cup each of olive and vegetable oil in a thin, steady stream, until combined. Note: You can add extra lemon juice to get the consistency you want.

Here is to brightness and lightness! xo

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