Charcoal-Grilled Spring Fish with Lemon Egg Yolk Mayonnaise

Ingredients

Instructions

1. 1

   Prepare the lemon egg yolk mayonnaise by placing egg yolks, Dijon mustard, half the lemon juice, salt, white pepper, and saffron in a bowl

2. 2

   Whisk the mixture vigorously until combined, then add neutral oil very slowly while whisking continuously to create an emulsion

3. 3

   When the mayonnaise reaches desired consistency, adjust seasoning with remaining lemon juice and water if needed

4. 4

   Drizzle extra virgin olive oil into the mayonnaise and fold gently

5. 5

   Pat the spring fish dry with paper towels and season generously with salt and white pepper inside and outside

6. 6

   Heat charcoal grill to high temperature (approximately 200-220°C or until coals are glowing red)

7. 7

   Oil the grill grates lightly to prevent sticking

8. 8

   Place spring fish directly on the charcoal grill, cooking skin-side down first

9. 9

   Grill for 6-7 minutes until the skin is crispy and golden with char marks, without moving the fish

10. 10

    Carefully flip the fish and grill the flesh side for 5-6 minutes until cooked through and lightly charred

11. 11

    Transfer grilled fish to a serving plate and drizzle generously with lemon egg yolk mayonnaise

12. 12

    Garnish with fresh lemon slices and microgreens, and serve immediately