Aioli can be prepared a few days in advance and stored in the refrigerator. Use it in a sandwich with any leftover trout and vegetables the next day.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 people
2 - Carrots
trimmed and cut into bite-sized pieces
0.5 - Lemon
salad, halved lengthways, green tops included
300mlSuperValu Extra Virgin Olive Oil
2tbspSuperValu Fresh Parsley Flat Leaf
2 - Whole Trout
gutted, or 4 fillets
For the Alioli:
3 - Eggs
For the Summer Vegetables:
Place the water, wine, carrots, onion, lemon slices and parsley in a large saucepan and season with salt and pepper. Bring to the boil, then reduce the heat, cover the pan with a lid and simmer for 20 minutes. Add the trout and simmer for another 20 minutes on a low heat so the fish doesn’t fall apart. Turn the heat off and leave to continue cooking in the warm liquid for another 10 minutes, covered.
Meanwhile, place the new potatoes in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 20 to 25 minutes, until cooked through. Be careful, though, as new potato skins burst easily!
Place the carrots in a third saucepan and cover with the stock. Add some seasoning and simmer for 20 minutes on a medium–low heat. During the last 5 minutes, add the green beans and salad onions. Drain and keep warm in a serving bowl with the potatoes.
To make the aioli, place the egg yolks, garlic, lemon juice, mustard and a pinch of salt in a food processor. Pulse to combine, then slowly add the olive oil with the motor running until the aioli is thick and pale, similar to mayonnaise. Transfer to a serving container and keep in the fridge.
Serve the trout on a platter with the summer vegetables and aioli on the side.