Olive Magazine
Smoked Haddock Recipe with Garlic Aïoli and Kale

Warm buttered Arbroath smokies, roast garlic aïoli, pickled kale and sourdough toast

Published: October 12, 2018 at 4:14 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out these warm buttered Arbroath smokies with roasted garlic aïoli, crunchy pickled kale and fresh sourdough. This flavour-packed recipe comes from Edinburgh restaurant, 27 Elliott's

Nutrition:
NutrientUnit
kcal752
fat50.1g
saturates15.5g
carbs40.3g
sugars4.9g
fibre1.9g
protein33.9g
salt3.1g
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Ingredients

  • 3 cloves garlic, skin on
  • 2 tbsp cider vinegar
  • 1½ tbsp caster sugar
  • sea salt flakes
  • 1 large leaf (about 60g) kale, stem removed and roughly chopped
  • 1½ tsp Dijon mustard
  • 2 egg yolks
  • 300ml rapeseed or mild olive oil
  • ½ lemon, juiced
  • 50g butter, soft
  • 2 Arbroath smokies or smoked mackerels
  • toasted sourdough slices, to serve

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the garlic in the centre of a large piece of foil with a pinch of salt and a drizzle of oil, then wrap up tightly and roast for 40 minutes until really soft. Cool slightly.

  • STEP 2

    Stir the vinegar, sugar and a pinch of salt together in a large bowl until the sugar is mostly dissolved. Using your hands, scrunch the kale in the vinegar mixture to begin the quick-pickle process. Set aside for 10 minutes.

  • STEP 3

    Squeeze the roasted garlic cloves out of their skins and put them in a small food processor with the mustard, egg yolks and a pinch of salt. Whizz until combined, then slowly drizzle in the oil until thickened and emulsified. Stir in the lemon juice and a little seasoning. This will make more aïoli than you’ll need, but will keep, covered, in the fridge for 4 days.

  • STEP 4

    Spread some of the butter over a baking tray, then rub the remainder over and inside the cavities of the fish. Put in the oven for 5 minutes or until warmed through.

  • STEP 5

    To serve, put the toast, smokie, a dollop of aïoli and a spoonful of pickled kale onto each plate. Drizzle over any melted butter from the tray to finish.

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