SOLE ESCABECHE LOLLIPOP

INGREDIENTS

For Escabeche
1/2 lb Petrale Sole filet, thinly sliced
1/2 Cup extra-virgin olive oil
2 shallots, thinly sliced
4 thyme sprigs
4 bay leaves
1 large garlic clove, thinly sliced
1/4 Cup plus 2 tbsp red wine vinegar
Salt and freshly ground pepper

For Saffron Aioli
1 large garlic clove, crushed 1 egg yolk
1 tsp lemon juice
1 Small pinch of saffron threads
1 Cup extra-virgin olive oil

For Finishing
Espelette pepper

INSTRUCTIONS

1. Roll slices of sole into rosettes, setting each with a skewer to hold its shape. Set fish skewers into a shallow baking dish with the skewer end standing up.

2. In a small skillet, heat the olive oil. Add the shallots, thyme sprigs, bay leaves and garlic and cook over moderate heat until the vegetables are softened, about 6 minutes. Stir in the vinegar and season with salt and pepper. Let cook for another 10 minutes.

3. Remove mixture from heat and pour over fish skewers. After five minutes place tray into fridge for fish to cool and soak up the escabeche liquid.

4. In the bowl of a food processor, combine the garlic, egg yolk, lemon juice, and saffron. Pulse until smooth. Slowly drizzle in the oil, processing continuously until the mixture thickens to a mayonnaise-like consistency. Season to taste.

5. To assemble: Remove skewers from liquid and set on paper towel to dry of liquid. You can serve this dish cold or at room temperature. Place a small dollop of the aioli atop the fish and sprinkle liberally with espelette pepper.