The fish is pan-fried and the aioli is an egg-based sauce that can be made two days in advance.
Saffron Lemon juice Garlic Salt Large egg Sea trout Olive oil
1. Put a good pinch of saffron in a bowl and add the juice of half a lemon. Leave for 10 minutes. Dice the garlic and crush into a paste with some salt. Add this to the saffron and leave for 10 minutes.
2. Crack an egg on to a flat plate. Invert an egg cup over the yolk and pour off the egg white into a cup. Add the yolk to the saffron mixture. Using a fork, whisk up the egg white until it is slightly firm and then add about half of it to the mixture, keeping the other half to one side. Whisk the egg mixture all together. As you do so, slowly drizzle in some olive oil. Keep whisking until it starts to thicken and emulsify. If it looks as though the mixture will separate, add a teaspoonful of hot water and keep whisking. When finished add a teaspoonful of hot water anyway, whisk and then leave covered in the fridge.
3. Pan-fry the trout, skin side down. Leave it for at least four minutes before you try to turn it over, so the skin can brown and crisp up. Then fry the underside for a few minutes, being careful not to overcook it. Serve the sea trout with the aioli and some salad.
For the sewin, if the aoili is too runny, add some more of the saved whisked-up egg white or cheat by adding a spoonful of mayonnaise.