{"id":1213,"date":"2010-05-19T13:10:10","date_gmt":"2010-05-19T13:10:10","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1213"},"modified":"2010-05-19T13:10:10","modified_gmt":"2010-05-19T13:10:10","slug":"recipe-pollack-with-braised-fennel-and-aioli","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/05\/19\/recipe-pollack-with-braised-fennel-and-aioli\/","title":{"rendered":"Recipe | Pollack with braised fennel and aioli"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/05\/img_2373.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1214\" title=\"Pollack with braised fennel and aioli\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/05\/img_2373.jpg?w=202\" alt=\"\" width=\"202\" height=\"300\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/05\/img_2373.jpg 2406w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/05\/img_2373-202x300.jpg 202w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/05\/img_2373-689x1024.jpg 689w\" sizes=\"(max-width: 202px) 100vw, 202px\" \/><\/a>I can&#8217;t be arsed with an intro. I&#8217;m knackered and I&#8217;ve got 20 people to cook dinner for. This recipe rocks.<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Serves 2<\/span><\/p>\n<p style=\"text-align:center;\">2 pieces of pollack, around 300g<br \/>\n1 head of fennel, washed, trimmed and sliced<br \/>\nWhite wine<br \/>\n1 egg yolk<br \/>\n1\/2 tsp Dijon mustard<br \/>\n1\/2 clove garlic, pasted with the back of a knife<br \/>\n100 ml groundnut oil (or half groundnut half olive is good)<br \/>\nJuice of half a lemon<br \/>\nSalt, pepper, olive oil<\/p>\n<p style=\"text-align:center;\">&#8211; Make the aioli first by mixing the egg yolk with the mustard and a pinch of salt. In a slow and steady stream pour in the oil, whisking continuously until the emulsion thickens. Whisk in the lemon juice and crushed garlic.<\/p>\n<p style=\"text-align:center;\">&#8211; Heat a little oil in a saucepan over a medium-high heat. Add the fennel and white wine and season with salt and pepper. Simmer for 2 miunutes, reduce the heat, cover and simmer for a further 4 minutes.<\/p>\n<p style=\"text-align:center;\">&#8211; Meanwhile heat a little oil in a non-stick pan and fry the pollack skin side down for 4 minutes, seasoning the flesh side <em>generously <\/em>with salt and pepper. Turn and fry for a further minute and serve with the braised fennel and aioli. Delicious as is, certainly room for some new potatoes or whatever you feel like.<\/p>\n<div id=\"geo-post-1213\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>I can&#8217;t be arsed with an intro. I&#8217;m knackered and I&#8217;ve got 20 people to cook dinner for. This recipe rocks. Serves 2 2 pieces of pollack, around 300g 1 head of fennel, washed, trimmed and sliced White wine 1 egg yolk 1\/2 tsp Dijon mustard 1\/2 clove garlic, pasted with the back of a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[17,285,614],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-jz","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1213"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}