Grandma’s Cod Fillet with Aioli on Lettuce, Caramelized Pistachios and Balsamic Tomatoes

For the salad:

1. Mix mustard, salt, sugar, white wine vinegar and olive oil in a glass. Wash salads and herbs, cut into small pieces and place in a bowl, then mix the dressing into the salad. Put the lettuce aside.

For the aioli:

1. Crush the garlic clove and place in a bowl with the salt, the egg at room temperature and the olive oil. Put the mixer very deep into the container and set it to the highest level until a thick mayonnaise is formed. Then put the bowl aside.

For the caramelized pistachios:

1. Carefully fry the pistachios in a wide pan and let them brown briefly. Scatter sugar over the top, always keeping the pan moving to prevent the pistachios from sticking. As soon as the sugar is translucent, remove it from the heat and let it cool down. Put the pan aside.

For the balsamic tomatoes:

1. Wash the cherry tomatoes and toss them in a hot pan with the balsamic vinegar until they pop easily. Put the pan aside.

For the cod fillet:

1. Clean, dry and flour the cod (also called cod). Heat the olive oil in a pan and fry the cod pieces until golden. Place the fish pieces on an oven tray and brush with a drop of honey and a 2-3mm thick layer of aioli. Bake in the oven briefly (approx. 5 minutes) at 250 degrees on the top level. The aioli should only turn a little brown.

To serve:

1. Place a pile of lettuce in the middle of the plate, sprinkle with caramelized pistachios, add 3-4 balsamic tomatoes and top with a piece of cod gratinated from the oven.
2. Wipe away the excess balsamic vinegar drops with a cloth.