Pollock fillet with orange aioli

Ingredients for 4 servings:

• 250 ml rapeseed oil, cold squeezed
• 1 egg(s)
• 2 garlic cloves, crushed
• ½ tsp salt
• 1 pinch(s) of sugar
• ½ orange(s), juice and grated peel
• ½ tbsp vinegar
• 1 tsp mustard, hot
• 50 g yogurt, Greek
• 4 fish fillets (pollock fillets)
• some lemon juice
• 2 eggs
• 2 tbsp flour
• 4 tbsp dry white wine
• 3 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Beat the egg with salt, sugar, orange juice, grated orange zest, garlic, vinegar, and mustard in a mixer. Now very slowly add the oil and mix with a hand blender until the mayonnaise reaches the desired consistency. Then stir in the yogurt. Rinse the fish fillets, pat dry, and drizzle with lemon juice, salt, and pepper. Separate the eggs. Whisk the flour with the wine and egg yolk until smooth. Beat the egg whites with a pinch of salt until stiff peaks form and fold in. Pat the fish fillets dry and dip them in the batter. Fry in clarified butter for about 3 minutes on each side. Serve with orange aioli. Serve with roasted potatoes or potato salad.