First make a mayonnaise by gradually whisking the oil into the egg yoke until it thickens and emulsifies. Season with the lemon juice or vinegar, mostarda syrup, mustard, salt and pepper. Chop the crystallized fruit as finely as possible and stir into the mayonnaise together with the basil. Cover, and put in a cool place until ready to serve.
Season the fish, and cook gently in the oil or butter on both sides until done to your liking. The fish can be served hot, but it is, I think, better at room temperature, served on a plate with salad leaves. Serve the mayonnaise separately.
Serve with a tomato vinaigrette, instead of the mayonnaise. Prepare this by mixing 3 peeled, deseeded and finely chopped tomatoes with
You could also prepare a cucumber vinaigrette as an alternative to the mayonnaise. Roughly chop a cucumber and put most of it in a pan with
© 1995 Frances Bissell. All rights reserved.