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Le grand aioli
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Prep Time:
380 minutes
Cook Time:
25 minutes
Total Time:
405 minutes
Prepare a delicious Provençal salted fish and vegetable dish with aioli, served hot, warm, or at room temperature. Start prepping the recipe one day in advance.
Ingredients:
  • 800g thick-flaked white fish fillet, such as blue-eye
  • 9.60 gm coarse sea salt
  • 600g baby potatoes (such as chats)
  • Bunch of baby (Dutch) carrots, peeled
  • 300g thin green beans, topped
  • 62.50 ml small black olives
  • 40.00 ml finely snipped chives
  • 2-4 eggs, hard-boiled, halved
  • 200g cherry tomatoes on the vine
  • 2 egg yolks
  • 5.90 gm Dijon mustard
  • 100ml grapeseed oil
  • 100ml olive oil
Instructions:
  • Place the fish in a shallow dish and generously season with sea salt. Cover with plastic wrap and allow to marinate in the fridge for 24 hours, making sure to turn it over once. Rinse the fish thoroughly with cold water and pat dry before using.
  • In a food processor or blender, blend yolks, garlic, lemon juice, mustard, and 1/2 teaspoon of salt until smooth. Gradually drizzle in the oil while blending until the mixture is thick and silky. Stir in 1 tablespoon of boiling water, then chill the aioli in the refrigerator. It will stay fresh for 2-3 days when covered.
  • Prepare a two-level steamer over gently simmering water. Steam potatoes for 10 minutes in the lower basket. Then add carrots and steam for another 5 minutes. Combine beans with the carrots and place fish on the upper steam basket lined with parchment paper. Steam for 5-10 minutes or until the fish is easily flaked with a fork.
  • Peel the skin off the fish and tear into big chunks. Cut potatoes into slices and mix with olives and chives. Place fish, veggies, eggs, and tomato on 4 plates. Season with pepper and top with aioli before serving.

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