Le Grand Aioli
A delicious and stunning centrepiece dish of fish, vegetables and aioli (garlic mayonnaise)
Ingredients
INGREDIENTS
- * 1 pound new potatoes Jersey Royals if in season
- * Maldon salt
- * 1 pound French beans trimmed
- * 1 pound carrots peeled and cut into sticks
- * 1 head of celery trimmed and cut into sticks
- * 12 langoustines
- * 1 cucumber trimmed and cut into sticks
- * 1 bunch radishes halved
- *2 heads of chicory quartered lengthways
For the Aioli
- * 3 garlic cloves
- * 4 large egg yolks
- * Juice of 2 lemons
- * 1 teaspoon Dijon mustard
- * 1 cup vegetable oil
- * 1 cup olive oil
Instructions
INSTRUCTIONS
Aioli
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Blitz the garlic in a food processor then add egg yolks, lemon juice, mustard and salt and blend together.
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Set the food processor to a slow speed and add the vegetable oil a few drops at a time. Then add the olive oil in the same manner and process until it emulsifies.
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Taste and season. Place in a bowl.
Main Dish
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Place the potatoes in a saucepan and cover with cold water. Add a little salt, bring to a boil, and cook until tender. Drain and set aside to cool.
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Place the chicory and celery in a large ceramic ovenproof dish. Soak in olive oil then roast for 30 minutes at 200ºC/gas 6 until caramelised.
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Boil salted water in another medium saucepan. Add green beans and carrots and blanch for 3 minutes. Transfer beans and carrots to a bowl of iced water for 3 minutes then remove the vegetables and dry them off in a clean tea-towel.
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In the same pan bring the water back to a boil and add the langoustines for 3 minutes until they turn pink. Transfer to a bowl of iced water for 3 minutes then remove and dry them off in a tea-towel.
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Place langoustines and potatoes in their own serving bowls. Arrange the other vegetables on a large platter with the bowl of aioli in the middle.
Recipe Notes
Provencal dish, le Grand Aioli - a delicious summery platter of fish, vegetables and garlic mayonnaise