👨‍🍳 作り方

1. 1

   Prepare the aioli: In a small bowl, combine mayonnaise, minced garlic, chopped dill, and lemon juice. Season with salt and pepper. Mix well and refrigerate until needed.

   💡 プロのコツ: Allow the aioli to sit for at least 15 minutes for flavors to meld.
2. 2

   In a shallow dish, combine the rolled oats and dried dulse flakes. Season with salt and pepper.

3. 3

   Set up a breading station: place flour in one shallow dish, beaten eggs in another, and the oat and dulse mixture in a third.

   💡 プロのコツ: Using three separate dishes ensures an even coating.
4. 4

   Pat the hake fillets dry with paper towels. Season lightly with salt and pepper.

5. 5

   Dredge each hake fillet first in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly with the oat and dulse mixture, pressing gently to adhere.

   💡 プロのコツ: Ensure the entire fillet is covered with the oat and dulse mixture for a crispy crust.
6. 6

   Heat olive oil in a large non-stick skillet over medium-high heat.

   ⏱️ 2 minutes
7. 7

   Carefully place the crusted hake fillets in the hot skillet. Cook for 4-5 minutes per side, until golden brown and the fish is cooked through and flakes easily.

   ⏱️ 8-10 minutes

   💡 プロのコツ: Avoid overcrowding the pan; cook in batches if necessary.
8. 8

   Serve the hake fillets immediately with the lemon dill aioli on the side.