Seaweed crumbed plaice with saffron aioli
These goujons can be made a day in advance, just store in a single layer in the fridge.
SERVES
4
PEOPLE
Ingredients
For the seaweed crumbed plaice
400g plaice fillets
90g Plain flour
1 egg
200ml milk
150g Panko breadcrumbs
1tsp dried seaweed flakes
For the saffron aioli
1 pinch saffron threads
½ lemon juice and zest
1 clove of garlic minced
½ tsp Dijon mustard
2 egg yolks
130ml golden rapeseed oil
Method
For the saffron aioli
Place the threads of saffron in a small tea cup and top with a splash of boiling water, no more than a tablespoon.
Allow to steep for 5 minutes.
Place the egg yolks, Dijon mustard, minced garlic, lemon zest and juice in a very clean mixing bowl. Season with a pinch of sea salt.
Using a measuring jug begin to slowly add the rapeseed oil in drops, whisking each time until the mixture is fully combined before adding any more oil.
As you slowly add more of the oil the emulsion will become stronger, and you’ll be able to add more oil at a time.
Once all the oil is added and you have a thick homogenous sauce pass the steeped saffron threads though a fine strainer. Reserve the golden liquid and discard the threads.
Add the saffron liquid to the aioli and mix well to incorporate.
Taste to adjust seasoning, the aioli might take an extra few drops of fresh lemon juice or a pinch of salt.
Refrigerate until serving.
For the seaweed crumbed plaice
Pre heat a deep fat fryer to 180 degrees Celsius.
Beat the egg and milk in a small bowl.
Place both the flour and panko breadcrumbs in a small bowl each.
Add the seaweed flakes to the panko breadcrumbs and mix to disperse.
Working in batches toss the fillets of fish through the flour first, next through the milk and egg mixture and finally through the panko breadcrumbs shaking off the excess flour, egg and milk and breadcrumbs at each stage.
Working in batches fry for 2 minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt and serve immediately with the saffron aioli.
