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white wine saffron threads Pernod mahi mahi olive oil thyme tomatoes salt vegetable oil garlic egg yolks mustard salt olive oil water - Boiling
Viewed: 27 - Published at: 7 years agoIngredients
- 2 tablespoons white wine dry
- 1 teaspoon saffron threads
- 2 tablespoons pernod
- 4 each mahi mahi fillets (6 oz ea)
- 2 tablespoons olive oil
- 3 each fennel bulb stems removed (reserve the stems), cores removed, julienned
- 1 each thyme sprigs
- 1 each tomatoes diced
- 1 x salt and black pepper to taste
- 1 cup vegetable oil
- 1 head garlic cloves peeled, and finely chopped
- 1 each egg yolks
- 1 tablespoon dijon mustard
- 1 x salt and black pepper to taste
- 1 cup olive oil
- 1 tablespoon water boiling
Method
- In a small saucepan place the white wine and bring it to a boil.
- Add the saffron and stir it in so that it is dissolved.
- Remove the pan from the heat and let it cool.
- Add the Pernod and stir it in.
- In a medium bowl pour the wine mixture.
- Add the mahi mahi and coat it with the sauce.
- Let the fish marinate for 2 hours.
- In a small skillet place the olive oil and heat it on medium high until it is hot.
- Add the julienned fennel, thyme, tomatoes, salt, and pepper.
- Saute the ingredients for 2 to 3 minutes, or until the fennel is tender.
- Set the mixture aside and keep it warm.
- In a large saucepan place the vegetable oil and heat it on high until it is hot.
- Add the reserved fennel stems and deep-fry them for 1 to 2 minutes, or until they are crisp.
- Drain them on paper towels, set them aside, and keep them warm.
- Grill the mahi mahi for 3 to 4 minutes on each side, or until it is just done.
- In the center of each individual serving plate place a fish fillet.
- Place the sauteed fennel mixture next to the fish.
- Spoon the Garlic Mayonnaise between the fish and the fennel mixture.
- Place the deep-fried fennel on top of the fish for a garnish.
- For Garlic Mayonnaise: In a small bowl place the garlic, egg yolk, mustard, salt, and pepper.
- Whisk the ingredients together so that they are well blended.
- While whisking constantly, slowly add the olive oil so that a mayonnaise consistency is achieved.
- Add the boiling water to the mayonnaise, and stir it in well.
- Strain the garlic mayonnaise and keep it warm until it is served.
