Lemon and Garlic Aioli

My version is all about the lemon flavour (by now you must have realised I really, really like lemon!) The garlic is there, but subtly so.

1 garlic clove – crushed with back of knife or with pestle and mortar to make paste
1/2 tsp salt
2 egg yolks preferrably at room temperature – medium sized
5 tbsp lemon juice
Grated zest of half a lemon
180ml oil – (vegetable not olive)
80ml extra virgin olive oil (to give best flavour)
1 tsp warm water to thin

 

  • Whisk the garlic paste, salt, egg yolks, and 3 tsp of the lemon juice in a heavy bowl until the mixture is light and creamy
  • At high whisk speed, add the oils to the yolk drop by drop. Increase oil to a thin stream and continue whisking until you have incorporated all the oil
  • If the aïoli it too thick, whisk in the warm water to thin
  • Stir in the remaining lemon juice, most of the grated lemon zest and adjust seasonings
  • When ready to serve, sprinkle remaining lemon zest on top

 

Top Tips

Use this aioli in sandwiches, salads, or as a sauce for meats, fish, and vegetables.

If you have no time or patience to make this you can cheat and simply add a bit of garlic and grated lemon zest to ready made mayo!

 

Skate Wing Salad with Walnuts and Lemon Dressing

I first tasted this when I was 9 and the flavours have stayed with me ever since! The crisp salad with the luke warm skate wing and the tangy lemon….gorgeous.

1 skate wing
2 tbsp olive oil
1 knob butter
Salt and Pepper to taste
Handful walnuts
Mixed Green salad – fresh spinach, ruccola, watercress – any combination will do
Handful flat leaf parsley finely chopped
Lemon dressing – see recipe in Lemon section

 

If you have a frying pan large enough to fit the whole skate wing – great – use it! If not, have the fish monger cut the skate wing in half or do this yourself!

  • Heat the olive oil and butter in the frying pan
  • Season the skate wing with salt and pepper on both sides
  • When sizzling, gently lay the skate wing into the pan
  • Over medium heat, keep a close eye on the colour of the flesh of the skate wing. It will change from pink to white as it cooks
  • After about 5 minutes, carefully turn the skate wing. While it is cooking, scrape the flesh off the wing and gently lay on a plate. he flesh should come away from the bone easily. If it does not, wait!
  • Once the second side has been frying for 5 minutes, turn again and scrape flesh from this side. If any of the fish did not come off easily you simply repeat this process until all flesh has come off the wing. It will very much depend on the thickness of the wing you bought.
  • Prepare two plates and lay the green salad down first and then the parsley. Sprinkle the luke warm skat wing onto it followed by the walnuts. Finally drizzle with the lemon dressing.
  • Enjoy with a glass of white wine! Sauvignon Blanc…New Zealand…Dreaming now…