I love a good food find. Today I visited the farmers’ market at Brockwell and located two things of high interest to me – a fabulous fish counter selling beautiful whole fresh trouts at just £3.50 each, and a stall selling only asparagus, by grade. I wasn’t sure which grade I purchased – I went by sight and chose the one that appealed the most. I prefer the skinnier stalks and these were delicious.
So to go with my trout and asparagus, I decided a creamy and super garlicky aioli was in order. My god my arm now aches from all that beating! But it was very worth it. What a way to complete an otherwise incredibly simple, healthy spring time dinner.
The recipe comes from Hugh Fearnley-Whittingstall, although I added a touch more mustard and extra parsley to finish, just because.
You will need:
For the trout:
1 whole fresh trout, guts, gills, head and tail removed
1 tbspn olive oil
Juice of 1/2 lemon or more
For the aioli:
175ml sunflower oil
75ml extra Virgin olive oil
The fresh yolks of 2 medium eggs
2 garlic cloves, crushed
1 tspn Dijon mustard
1 tbspn cider vinegar
Plus a handful of chopped parsley
1 – Start by seasoning the fish, rubbing a little salt and pepper into the skin
2 – Set the fish aside while you prepare the aioli; mix together the crushed garlic, salt, pepper and mustard
3 – Beat the eggs and then the vinegar into the mustard and in a separate jug combine your oils
4 – Very, very gradually, trickle the oil into the egg mix, beating hard to incorporate the oil into the egg as you go. This should take several minutes and will hurt your arm but don’t be tempted to speed up or you might split the mayo!
5 – Once all the oil is beaten into the eggs, set aside and stir in some chopped parsley if liked
6 – Time to cook the fish; heat the olive oil in a frying pan over a medium-high heat
7 – Add the fish once the pan is almost smoking and fry for 4-5 minutes on each side until the skin is crisp and the flesh pale pink; turn off the heat and leave to cool for a minutes before squeezing over the lemon juice and serving immediately with a large dollop of aioli, parsley, more lemon juice and freshly grilled asparagus