Fish and tomatoes with green olive mayonnaise on rosemary sourdough
( SERVES 2 )
Ingredients
| 4 slices | Sourdough bread, (rosemary), toasting optional |
| 2 fillets | Fish, snapper, gurnard, or terakihi |
| 1 Tbsp | Butter |
| 2 | Tomatoes, thickly sliced |
Mayonnaise
| 300 ml | Olive oil, (light) |
| 3 | Eggs, (yolks) |
| 1 to taste | Salt |
| 1 | Lemon, juiced |
| 8 | Pitted green olives |
Directions
- To make the mayonnaise, put the yolks in the food processor bowl and with the motor running, drizzle the oil down the spout.
- Transfer the mayonnaise to a bowl and add the olives which have been finely chopped. Add lemon juice and salt to taste.
- The mayonnaise can be refrigerated for a month.
- Heat a pan, add butter and when bubbling add the fish.
- Cook for a few minutes on each side depending on thickness of the fillets.
- Assemble the sandwiches by spreading the bread with mayonnaise and topping with fish and slices of tomatoes.
- Top with more mayonnaise if necessary and season.
Wine match by Brancott Estate
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