| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Whole eggs |
| 2 1/2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
c |
Vegetable oil |
| 1 1/2 |
c |
Olive oil |
| 6 |
|
Cloves garlic; peeled |
| 1/2 |
ts |
Pepper |
|
|
Tabasco sauce |
| 2 |
lb |
Salmon fillet; skinless |
| 1/4 |
c |
Dry white wine |
| 1 |
lg |
Avocado; sliced |
| 2 |
|
Tomatoes; cut into wedges |
INSTRUCTIONS
Preheat oven to 375F. In food processor combine egg, mustard, salt, and
lemon juice. With the machine running, gradually add oils. Blend garlic,
pepper, and Tabasco. Check seasoning and add extra lemon juice if desired.
Spread half of the sauce in a shallow baking dish (7 x 12 inches) and top
with fish. Pour in wine and remaining aioli sauce. Top with alternating
slices of avocado and tomato. Bake approximately 20 minutes.
Recipe by: Delicious Decisions/tpogue@idsonline.com
Posted to EAT-L Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Dec 25,
1997
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