Fish fillets with orange aioli and potato and endive salad

Ingredients for 4 servings:

• 4 fish fillets, each approx. 150 g, e.g. cod or pollock
• 2 m.-sized eggs
• 2 tbsp flour
• 4 tbsp white wine
• 4 tbsp clarified butter
• lemon juice
• Salt
• 750 g potato(s), small, waxy
• salt and pepper
• 200 ml vegetable stock
• 1 m.-sized onion(s)
• 1 tsp mustard
• 4 tbsp oil
• 3 tbsp white wine vinegar
• 1 bunch of dill
• ½ head of endive, medium-sized
• 1 clove(s) garlic
• 1 m.-sized orange(s), untreated
• 50 g yogurt
• 150 g mayonnaise

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Potato and endive salad: Wash the potatoes and cook in salted water with the skin on for about 20 minutes. Drain the potatoes, peel them, and cut them into 1 cm thick slices. Peel the onion, dice it finely, and cook it in the boiled stock for about 5 minutes. Stir in the vinegar, oil, and mustard, and season with salt and pepper. Pour the water over the potato slices while it is still hot and let it stand for about 30 minutes. Wash the endive, shake it dry, trim it, and cut it into strips. Trim the dill, rinse it, shake it dry, and finely chop it. Fold the lettuce and dill into the potatoes. Orange aioli: Wash the orange in hot water, dry it, and grate 1 teaspoon of the zest. Halve the orange and squeeze the juice from one half. Mix the orange juice and zest with the mayonnaise and yogurt. Peel the garlic and press it in. Mix well and season with salt and pepper. Fish fillets: Wash the fish fillets, pat dry, and drizzle with lemon juice. Season the fillets with salt and pepper. Separate the eggs. Whisk the egg yolks with the flour and wine until smooth. Beat the egg whites with a pinch of salt until stiff and fold into the egg yolk mixture. Dip the fish fillets in the batter and fry in hot clarified butter for about 3 minutes on each side until golden brown. Season the salad again and serve with the fish fillets and aioli.