Name: Fillets of Fish a la Plancha with Anchovy Aïoli
Yield: Serves 4
Cuisine: Norwegian
Ingredients: plenty of olive oil; 4 firm white fish fillets (cod, halibut, haddock, etc.) trimmed into pieces measuring roughly 7.5 cm (3 inches) square; 300 ml (½ pint) olive oil; 2 garlic cloves, crushed; 50 g (2 oz) can anchovy fillets in olive oil; 4 thick slices of tomato bread (from the local deli or the bakery section in your supermarket); salt and freshly ground black pepper; 2 tomatoes, halved and deseeded; lemon juice; 4 garlic cloves, crushed; 2 tablespoons olive oil; lots of chopped fresh parsley; crunchy salad leaves, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

4 firm white fish fillets (cod, halibut, haddock, etc.) trimmed into pieces measuring roughly 7.5 cm (3 inche

Method

First of all, make the anchovy aïoli. Pure the anchovy fillets in a blender or food processor with the garlic, and then add the eggs, one at a time. Whizz for a few seconds, and then slowly drizzle in the olive oil while the motor is running to make a smooth mayonnaise, which only takes a few seconds. Season.

Next, fill the halved tomatoes. Mix together the garlic and chopped parsley w