Fillets of Fish a la Plancha with Anchovy Aïoli

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

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

Europe
Norway
Norwegian
Fish course
Pescatarian
Summer
Nordic

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