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Grilled Line Fish with Preserved Lemon & Truffle Aioli

Grilled Line Fish with Preserved Lemon & Truffle Aioli

Serves 4

15ml (1 tablespoon) olive oil

30ml (2 tablespoons) butter 

780g(2 fillets) fresh hake

30ml (2 tablespoons) white flour

15ml (1 tablespoon) lemon juice

salt and freshly ground black pepper

Preserved Lemon & Truffle Aioli

1 heaped tablespoon preserved lemon, finely diced

45ml (3 tablespoons) Stonebarn Truffle Aioli (Imported by The Truffle Lady SA)

30ml (2 tablespoons) olive oil

15ml (1 tablespoon) lemon juice

a generous handful flat leaf parsley, roughly chopped

salt and freshly ground black pepper

For the Truffle Aioli, combine the preserved lemon and Truffle Aioli in a small mixing bowl.  Add the olive oil, lemon juice and chopped parsley. Season to taste then chill until ready to serve.

Place the flour in a large, shallow plate. Season well with salt and black pepper. Coat the fish in the seasoned flour, shaking off the excess.

In a heavy-based pan, heat the oil and butter together until bubbling. Lay the fish in the hot oil, skin side down. Cook over a medium-high heat for 3-4 minutes, depending on the thickness of the fillet.  
Turn carefully and cook until golden, about 3 minutes. Add the lemon juice and swirl to coat the fish. Scatter with chopped parsley and serve with Truffle Aioli.

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