Sole with Lemon Aioli - Nordic Way

3 raw egg yolks

1/2 tbsp Dijon Mustard

1/2 tbsp sweet Mustard

1 tbsp white wine vinegar

1/4 L cooking oil

1 lime untreated

1 orange untreated

4 - 6 cloves garlic

All ingredients must be at room temperature. Beat the egg yolks, mustard, vinegar for one

minute till they have a creamy consistency. Stir in the oil drop by drop until the mixture

becomes thicker. Add the remaining oil in a thin stream, stirring constantly until the cream is

thick and glossy. Squeeze lime and lemon.

Peel the orange. Chop the rind of orange, lime and lemon into small pieces, crush the garlic and

add the juice. Mix all ingredients with a hand blender, gradually adding the cream until the

required taste and consistency have been achieved. Refrigerate.

2 large soles, with skin/ 4 cloves garlic/ 4 tbsp olive oil/ 1 bunch of dill/salt, black pepper

Crush the garlic and mix with the olive oil. Make rhombic cuts on the top side of the fish, rub

with the garlic oil and season with salt and pepper.

Cook in a preheated oven at 250 C for 12 to 15 minutes.

Garnish with brown butter and plenty of dill. Serve with new potatoes and the lemon aioli.

Serves 4.