Aioli with a twist
Ingredients
- 12 baby potatoes
- 2 carrots
- 2 green courgettes
- 1 yellow courgette
- 200 g green beans ((optional))
- 12 cherry tomatoes
- 4 eggs
- 400 g white fish
- 2 branches thyme
- 5 gousses garlic
- 4 c. à soupe Languedoc olive oil PDO
- The rest of the lemon juice
- Herbes de Provence
- Garlic powder
- 3 gousses garlic
- 1 egg yolk
- 1 c. a coffee of lemon juice + lemon zest
- 20 cl Languedoc olive oil PDO
- Salt (pepper)
- Espelette chilli PDO
Tip
Instructions
- Preheat the oven to 150°C.
Confit the cherry tomatoes: wash the tomatoes, place them in an ovenproof dish, pour 2 tablespoons of Languedoc olive oil PDO over the tomatoes, season with salt, pepper, and add 2 sprigs of thyme and 2 unpeeled garlic cloves. Bake in the oven for about 45 minutes. Feel free to make more than you need and store them in the fridge in a jar covered with Languedoc olive oil PDO.
- Wash the carrots and courgettes. Peel the carrots, cut them in half lengthways, then into chunks. Cut the courgettes in the same way, making sure the pieces are the same size as the carrots.
In a salad bowl, mix the carrots and courgettes with 1.5 tablespoons of Languedoc olive oil PDO, lemon juice, salt, pepper and herbes de Provence, 3 unpeeled garlic cloves, then place in an ovenproof dish covered with a sheet of aluminium foil and bake at 150°C for 35 minutes.
Optional, depending on your preference: wash and trim the beans. Steam them or boil them (for 5 minutes in salted boiling water).
- Wash the potatoes. If the skin is too thick, peel them; otherwise, steam them in their skins for 15 to 20 minutes (check they are cooked, and cook for longer if necessary). Once cooked, place them in an ovenproof dish and brown the potatoes on each side in the oven at 200°C for 10 to 15 minutes.
Place each piece of fish on a sheet of baking paper, season with salt and pepper, add a little Espelette pepper and garlic powder, a drizzle of Languedoc olive oil PDO, and seal the parcels. Bake in the oven at 200°C for 10 to 15 minutes (depending on the size of your fish pieces).
- Meanwhile, boil the eggs in water for 8 minutes. Cool the eggs under cold water to make them easier to peel. Set aside.
- Peel and remove the germ from the garlic cloves.
- Crush them into a paste in a mortar. You could just as easily crush them with a garlic press.
- Place the crushed garlic in a mixing bowl, add the egg yolk and lemon zest, season, then mix together.
Drizzle in the Languedoc olive oil (PDO) and whisk vigorously as you go. The sauce should thicken easily. Add the lemon juice, salt, pepper and Espelette pepper, emulsify and set aside.
- Chef’s tip: If the sauce doesn’t come together, whisk another egg yolk in a separate bowl and add it to the mixture.
- Arrange a selection of vegetables and the fish on the plates and serve with the aioli.
Tip
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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