Ingredients

Method

• 1 free-range egg
• 1 T lemon juice
• 2 t whole-grain mustard
• 1 clove smashed garlic
• Seasoning, to taste
• 1 cup olive oil
• ½ cup green olives, chopped
• 4 x 250 g fillets fresh hake
• 2 T olive oil
• Mayonnaise
• Few dill tendrils

Method

Ingredients

Blend a free-range egg, lemon juice, whole-grain mustard, clove smashed garlic and seasoning, to taste.

With the blender running, add olive oil in a slow, steady stream. Fold in chopped green olives.

Place fillets fresh hake on a baking tray, rub with olive oil and season to taste, then slide under a hot grill for 5 to 10 minutes, or until firm but still moist.

Serve with the mayonnaise and a few dill tendrils.