250 g Lugrade Cod Cheeks
150 ml olive oil
300 ml oil
20 g mustard
Beat the egg vigorously with the mustard and the lime juice. Slowly add the oil and half of the olive oil. Keep beating until the mixture gets thicker. Grate the rind of the lime and add it to the previous mixture. Season with salt and pepper.
Confit the cod cheeks in olive oil in a saucepan.
Once cooked, serve hot or cold with the lime mayonnaise.