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Seared fingerlings with Saffron Aioli



INGREDIENTS


fingerlings, boiled or steamed
2 lbs

olive oil
1 Tbsp

flat leaf parsley, chopped
2 Tbsp

garlic, chopped
2 cloves

salt and pepper
to taste


DIRECTIONS


In a large skillet over medium high heat add olive oil.

When oil is hot add garlic and potatoes, sauté for about 15 min.

Add parsley, salt and pepper.

Serve with Saffron Aioli.


Saffron Aioli

INGREDIENTS


large egg yolk
1

olive oil
3/4 cup

water
1 tsp

saffron threads
1 tsp

smoked paprika
1/2 tsp

lemon, juiced
1/2

garlic, chopped
1 clove

salt and pepper
to taste



DIRECTIONS


Place water in a cup, bring to a boil in the microwave.

Add saffron and let steep for about 15 min.

In food processor or blender add egg yolk, turn on.

Slowly add olive oil until mixture becomes mayonnaise.

Add saffron water, and lemon juice mix until combined.

Place mixture in bowl and whisk in remaining ingredients.

Season with salt and fresh black pepper.