Ingredients
Preparation
Preheat the oven to 120°C.
Grate the skin of the orange and remove skin from garlic cloves.
Place clipfish in an oven-proof dish.
Cover the fish with orange zest and drizzle with olive oil.
Add ground allspice, aniseeds, black peppercorns and pink peppercorns to the dish.
Add sprigs of rosemary and garlic cloves, and drizzle again with a little olive oil.
Bake in oven for 2 hours.
Cook the potatoes and cut them into slices.
Take some of the olive oil from the fish dish and fry the potatoes in a frying pan for approx. 2-3 minutes on each side.
Tomato confit
Remove tomato skin and seeds, and cut each tomato into 6 pieces.
Place tomatoes in an oven-proof dish and cover with olive oil and thyme.
Bake in oven for 40 minutes at 120°C.
Sauce
Add egg yolk to a blender and season with salt and pepper. Then add olive oil.
Turn the blender on for approx. 1-2 minutes.
Add orange juice and sprigs of dill.
Start the blender again and mix until the sauce is as you like it.
Serve the clipfish with golden potatoes, tomato confit and sauce.
