Le grand aioli
- 09.03.2017
- 1 198
Serve this Provençal feast of salted fish, vegetables and aioli hot, warm or at room temperature. Begin recipe a day ahead.
Recipe «Le grand aioli» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 800g thick-flaked white fish fillet, such as blue-eye, 1 tbsp coarse sea salt, 600g baby potatoes, Bunch of baby carrots, peeled, 300g thin green beans, topped , 1/4 cup small black olives, 2 tbsp finely snipped chives, 2-4 hard-boiled eggs, halved , 200g cherry tomatoes on the vine, Makes 300ml, 2 egg yolks, 1 garlic clove, crushed, 2 tbsp lemon juice, 1 tsp Dijon mustard, 100ml each grapeseed and olive oil.
Ingredients:
- 800g thick-flaked white fish fillet, such as blue-eye
- 1 tbsp coarse sea salt
- 600g baby potatoes
- Bunch of baby carrots, peeled
- 300g thin green beans, topped
- 1/4 cup small black olives
- 2 tbsp finely snipped chives
- 2-4 hard-boiled eggs, halved
- 200g cherry tomatoes on the vine
- Makes 300ml
- 2 egg yolks
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 100ml each grapeseed and olive oil
Instructions
- Place fish in a shallow dish and scatter with the sea salt. Cover with plastic wrap and refrigerate for 24 hours, turning once. Rinse thoroughly in cold water and pat dry.
- Meanwhile, to make the aioli, whiz yolks, garlic, juice and mustard in a processor or blender with 1/2 teaspoon salt. Very slowly, at a bare trickle, add oil, whizzing until thick, smooth and silky. Beat in 1 tablespoon boiling water and refrigerate. Aioli will keep, covered in the fridge, for 2-3 days.
- Set up a two-level steamer over simmering water. Steam potatoes for 10 minutes in base of steamer. Add carrot and steam for a further 5 minutes. Add beans to carrot and place fish in upper steamer basket (lined with baking paper). Steam for 5-10 minutes or until fish flakes easily.
- Remove skin from fish and break into large pieces. Slice potatoes and toss with olives and chives. Arrange fish, vegetables, eggs and tomato on 4 dinner plates. Add pepper and serve with aioli.