basil and pomegranate aioli with curry salt cobblerPosted: December 8, 2013
They’ve started stocking cobbler in my local Sainsbury’s, which I love because it’s one of the cheapest on the fresh fish aisle (it works out at just over a pound per fillet) and every time I’ve bought some, it’s tasted pretty fresh. Annoyingly it seems that everyone else has cottoned on to this and they’re now almost always sold out of it. So I made this version with trout.
I’m also a bit of an aioli fan, mainly because it’s so easy that even a dufus like me can make it. Plus the basil and pomegranate molasses take it somewhere very special indeed. You need to give it a few hours or even an overnighter to really leach out those herbal essences, which is ideal if you’re planning to have it for a manic Monday night supper – all you really need to do is get home and fry up your fish.
for the aioli
1 fresh egg yolk
1 crushed clove garlic
salt to taste
approx 20g (most of a plant from the herb aisle) basil leaves, finely chopped
1-2 tsp. pomegranate molasses
for the fish
2 x fish fillets
1 tsp. curry powder
splash of oil to fry
- Using an electric whisk gradually whisk the egg yolk with incremental droplets of oil until you have an emulsion. Thereafter you can take things up a gear.
- Add the garlic, salt, basil and pomegranate molasses. Taste, bearing in mind that the basil will intensify over time. Chill until needed.
- When you’re ready to eat, mix the flour, salt and curry powder on a plate and dredge the fish. Fry until crisp and serve with the aioli, steamed greens and a mound of buttery pilaff. Also makes an excellent posh fish finger sarnie.