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For the wild garlic mayonnaise

Nutrition: per serving (8)

  • kcal381
  • fat35g
  • saturates4g
  • carbs1g
  • sugars0.4g
  • fibre0.3g
  • protein16g
  • salt0.4g

Method

  • step 1

    To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.

  • step 2

    Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.

Recipe from Good Food magazine, March 2019

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Overall rating

A star rating of 2.6 out of 5.3 ratings
Hayley Elliott 1 avatar

Hayley Elliott 1

A star rating of 3 out of 5.

I had a go at this but winged it a bit as I didn't have any anchovies but instead used a few drops of fish sauce then added a few pinches of flour to thicken. Taste wise it was actually very nice. Only problem I had was I found all the oil settled into the well below the blades of the blender so was…

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