Dinner party

Le grand aioli

Name: Le grand aioli
Prep time: 380 min
Cook time: 25 min
Total time: 405 min
Yield: 4
Ingredients: 800g thick-flaked white fish fillet, such as blue-eye; 1 tablespoon coarse sea salt; 600g baby potatoes (such as chats); Bunch of baby (Dutch) carrots, peeled; 300g thin green beans, topped; 1/4 cup small black olives; 2 tablespoons 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 tablespoons lemon juice; 1 teaspoon Dijon mustard; 100ml each grapeseed and olive oil (or 200ml good light olive oil)

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6h 20m

25m

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by Jill Dupleix

Food writer

Oct 03, 2015

Serve this Provençal feast of salted fish, vegetables and aioli hot, warm or at room temperature. Begin recipe a day ahead.

800g thick-flaked white fish fillet, such as blue-eye
1 tablespoon coarse sea salt
600g baby potatoes (such as chats)
Bunch of baby (Dutch) carrots, peeled
300g thin green beans, topped
1/4 cup small black olives
2 tablespoons finely snipped chives
2-4 hard-boiled eggs, halved
200g cherry tomatoes on the vine

Aioli

Makes 300ml
2 egg yolks
1 garlic clove, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
100ml each grapeseed and olive oil (or 200ml good light olive oil)

Method

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.