Nile perch, eggs, carrots, leeks, zucchini, garlic, spring onions, mayonnaise, olive oil, saffron pistils, fish stock, salt and pepper
- Number of people 4
- Preparation time 20 min
- Cooking time 40 min
- Degree of difficulty Easy
- Affordable cost
- 600 g of Nile perch fillets (fresh or frozen)
- 3 eggs
- 3 carrots
- 2 leeks
- 3 courgettes
- 6 cloves of garlic
- 2 new onions
- 6 tbsp. mayonnaise
- 1 tbsp. tablespoon olive oil
- 4 saffron pistils
- 2 tbsp. tablespoon of fish stock
- salt and pepper
Prepare the aioli: peel the garlic cloves, cook them for 7 min in a small saucepan of boiling water, drain and repeat. Drain the pods, mash them in a bowl with a fork.
Add the saffron, oil, and mayonnaise. Add salt and pepper.
Mix well and set aside.
Cook the eggs for 10 minutes in a pot of boiling water. Drain them, peel them, and cut them in half lengthwise.
Peel the onions and cut them in half.
Peel the carrots, wash the courgettes and leeks. Cut the vegetables into large julienne (into strips).
In a Dutch oven, bring 50 cl of water to the boil with the stock. Dip the vegetables in this fish stock for 5 minutes, then add the perch fillets and continue cooking for another 5 minutes.
Carefully remove the perch fillets and place them on a large, warm serving platter. Surround with drained vegetables and hard-boiled eggs and serve with the aioli.