I made this supper before going out dancing for Zoe’s birthday.
Cime di rapa is in the same subspecies of brassica as turnips and has a savoury, peppery taste. I boiled in well salted water for a few minutes (not too long or it will disintegrate!) then arranged on a plate with olive oil and salt as flavouring.
Aioli was made with 2 egg yolks, 2 crushed cloves of garlic mixed together with a hefty pinch of salt, then 175 ml of olive oil mixed with sunflower oil poured in very, very slowly while whisking — then a good squeeze of lemon at the end.
I poached the fish gently in a simple stock with a few fennel tops and onion for around 6-8 minutes, then arranged on top of roasted peppers and tomatoes with capers, seasoned with olive oil, salt and pepper.
The potatoes were mixed with olive oil, tarragon, a squeeze of lemon juice and a generous pinch of salt.