Roast Fillet of Cod with Pepperonata, Topped with Garlic Mayonnaise

Name: Roast Fillet of Cod with Pepperonata, Topped with Garlic Mayonnaise
Cuisine: British
Ingredients: 6 × 175 g/6 oz of cod; 25 g/1 oz unsalted butter; pepperonata; 4 tbsp pesto; 55 g/2 oz cloves of garlic; ½ star anise; 1 bay leaf; ½ tsp black peppercorns; 30 ml/1 fl oz dry white wine; pinch sea salt; 330 ml/11 fl oz olive oil; 3 egg yolks; 300 ml/10 fl oz salad oil; 25 g/1 oz English mustard; juice of ½ lemon; salt and freshly ground white pepper; salt and freshly ground white pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Raw crushed garlic can be used, but I much prefer the flavour once cooked, as it is so much softer and smoother and will not stay on the breath for so long. If using raw garlic then 2-3 cloves would be sufficient for this amount of eggs.

Ingredients

6 × 175 g/6 oz of cod
30 ml/1 f

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Peel the cloves of garlic and place in a saucepan along with the star anise, the bay leaf, peppercorns, white wine and sea salt. Add 30ml/1fl oz of the olive oil. Cover with a tight-fitting lid or foil, bring to the boil and simmer gently for about 15 minutes until the garlic is really soft. Allow to cool. When cold, remove the star anise, the peppercorns and the bay leaf. Purée the garlic alon