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🥗 Fresh green salad with steamed cod fillet and homemade aioli

914 kcal · 30 min · 4 servings

Ingredients

• 1 oak leaf lettuce
• 600 g pollock fillet (kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 150 ml dry white wine
• 150 ml fish stock
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp hot mustard
• 0.5 tsp turmeric
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1. Separate the leaves from the salad.
2. 2. Remove any wilted or inedible parts.
3. 3. Wash the salad thoroughly.
4. 4. Spin the salad dry in a salad spinner.
5. 5. Tear the leaves into bite-sized pieces.
6. 6. Rinse the cod fillets.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Cut the fish into four equal pieces.
9. 9. Season the fish pieces with salt and pepper.
10. 10. Let all aioli ingredients come to room temperature.
11. 11. Peel the garlic cloves.
12. 12. Press the garlic through a press.
13. 13. Place the egg yolks in a large bowl.
14. 14. Add the mustard to the bowl.
15. 15. Add the turmeric to the bowl.
16. 16. Season with a pinch of salt and pepper.
17. 17. Whisk the mixture until white and creamy.
18. 18. Add the oil drop by drop at first.
19. 19. Continue whisking while adding the oil.
20. 20. Add the oil in a slow stream later on.
21. 21. Emulsify the oil completely before adding more.
22. 22. Season the aioli with salt.
23. 23. Add lemon juice to the aioli.
24. 24. Put white wine and stock in a pot.
25. 25. Bring the liquid to a boil.
26. 26. Place a steamer insert in the pot.
27. 27. Place the fish in the steamer insert.
28. 28. Steam the fish for 10 to 15 minutes over medium heat.
29. 29. Divide the salad into small bowls.
30. 30. Place the steamed fish on top of the salad.
31. 31. Add a dollop of aioli.
32. 32. Drizzle the dish with a little oil.
33. 33. Grind fresh pepper over it.
34. 34. Serve the salad immediately.

Nutrition per serving

• kcal: 914
• Protein: 36 g · Fett/Fat: 82 g · Carbs: 3 g