Le grand aioli

Recipes / Fish

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.