2 medium cloves of garlic
1 cup of tarragon or parsley leaves
4 soup spoons of olive oil
1 egg at room temperature
2 soup spoons of lemon juice
Salt and black pepper to taste
1/2 cup of vegetable oil
For the fish: 1 cup of white wine, 2 soup spoons of vegetable oil, 1 soup spoon of tarragon or parsley leaves, not too finely chopped
750 grams of lover's fish fillets, or badejo, robalo, or catfish
12 small cooked onions (180g)
Tomato stalks for garnish
2 medium cloves of garlic
1 cup of tarragon or parsley leaves
4 soup spoons of olive oil
1 egg at room temperature
2 soup spoons of lemon juice
Salt and black pepper to taste
1/2 cup of vegetable oil
For the fish: 1 cup of white wine, 2 soup spoons of vegetable oil, 1 soup spoon of tarragon or parsley leaves, not too finely chopped
750 grams of lover's fish fillets, or badejo, robalo, or catfish
12 small cooked onions (180g)
Tomato stalks for garnish
To make the sauce: finely chop the garlic in a blender or processor
Add the tarragon leaves and olive oil, and blend until well combined
Remove the sauce and add the egg to the blender
Add 1 soup spoon of vegetable oil, 1 soup spoon of lemon juice, salt, and black pepper to taste
Blend again, adding the remaining vegetable oil in a thin stream, beating until mayonnaise-like consistency is reached
Add the tarragon sauce in two stages, blending, and the remaining lemon juice
Check the seasoning
This sauce can be made up to 2 days in advance and stored in the refrigerator
To prepare the fish: mix the wine with vegetable oil and tarragon leaves, salt, and black pepper to taste
Place over the fish fillets in a shallow dish
Leave to marinate for 1 hour, turning once
Cook the fish and seasoning over low heat in a large skillet
Bring to a simmer
Reduce heat, cover, and cook slowly until the fish is cooked but still firm, about 8 minutes
Remove the fish with a slotted spoon and place on a platter
Garnish with some tarragon sauce and surround with onions and tomato stalks
Serve the remaining sauce separately
This dish can be served hot or at room temperature
Serve 4.
