Grand aïoli: a convivial and easy Provençal starter
This is a classic Provençal dish, revolving around a garlicky aïoli. It makes a great starter or can be bulked up for a main course. Salted cod (allow time to prepare this the day before), langoustines, eggs, potatoes and whatever vegetables are in season are all dipped into the powerful sauce.
'Here's a feast with a Southern French slant to celebrate the end of spring and beginning of summer,' says chef Alex Jackson of Leila's Shop in Shoreditch, E2. It starts with carefully chosen crudités with a punchy anchovy dip, then a simple asparagus tart with seasoned ricotta and Parmesan. Next, a grand aïoli is the most convivial of dishes, centred round a sauce fiery with garlic and heady with olive oil. The main feature is a whole roast John Dory, jumbled with clams, courgettes, more garlic and sweet basil, along with white wine, shellfish and olive oil to create ambrosial roasting juices. To finish, there is a set cream with poached cherries, their crimson liquor spiked with pastis.'
Grand aïoli
Recipe information
Yield
6
Ingredients
For the aïoli
Preparation
Step 1
The day before you plan to serve this dish, salt the fillet of cod liberally using around 50g of salt. Leave for 3 hours in the fridge, then wash off all the salt and pat dry using a kitchen towel. Leave in the fridge overnight.
Step 2
The next day, bring a pan of well-salted water to the boil. Cook the vegetables one after another at a simmer until they are just cooked (not mushy) and then set aside.
Step 3
Bring a separate pan of unsalted water to the boil and slip in the salted cod. Reduce the heat and poach gently for a couple of minutes, until a thin skewer passes easily through the fish. Remove the cod carefully and put it on a plate to rest.
Step 4
Add a little salt to the water, bring to the boil once more and cook the langoustines at a fast simmer for 1½ minutes, then drain.
Step 5
For the aïoli, briefly whizz the egg yolks and garlic paste together using a blender, or by whisking by hand in a bowl. Continue whisking as you add the oil, drop by drop at first, then in a steady stream. When the sauce begins to thicken, add a splash of cold water and some of the lemon juice, then continue with the oil until it is all used up. Season with a bit more lemon juice and salt, to taste. Thin with a splash more water if needed.
Step 6
Just before serving, warm the fish and vegetables by dunking in simmering water. Season the eggs with a little salt and transfer everything to a platter. Drizzle with olive oil, grind over black pepper and serve with the aïoli. Garnish with a few sprigs of parsley.
