GRAND AIOLI
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Turn on a food processor, drop garlic in through feed tube and process until minced. Add eggs, then quickly add lemon juice. Slowly drizzle in olive oil to make a loose mayonnaise. Turn off machine and fold in minced fennel fronds. Season with salt. Transfer this aioli to a serving dish, cover and refrigerate.
- Place potatoes in a saucepan big enough for all the vegetables; cover with water. Over high heat, bring to a boil, reduce heat and simmer 10 minutes. Add carrots and cook 3 minutes. Add haricots verts and cook 2 minutes more, then add the fennel bulb. Cook 5 minutes more. Drain. Arrange carrots and haricots verts on a large platter. Cut potatoes in half vertically and slice fennel. Place on platter, leaving room for seafood.
- Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer. Add mussels; cover and cook until they open. Scoop mussels from pan, leaving liquid. Add fish to pan, cutting it in pieces as needed to fit the pan. Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes. Set aside and let it cool in pan 10 minutes.
- Drain fish, cut to serving size and arrange on platter. Add mussels, in their shells, to platter. Cut remaining lemons into wedges and add. Scatter olives about. Drizzle fish and potatoes with a little oil and season with salt. Scoop aioli into a bowl and serve alongside.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 1233 milligrams, Sugar 6 grams, TransFat 0 grams
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Sheila Gist
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Jair Abarca
[email protected]The fish was a bit overcooked for my taste. I would recommend cooking it for a shorter amount of time next time.
Rhys Willis
[email protected]I found that the sauce was a bit too rich for my taste. I would recommend using less mayonnaise next time.
Rudal Yadav
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Kevin Crawley
[email protected]I made this dish for my family and they all raved about it. It's a new favorite!
Anthony Murphy
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
oabile damba
[email protected]I'm not a big fan of mayonnaise, but I loved the sauce in this dish. It was light and lemony.
Emily Murphy
[email protected]The sauce is the star of this dish. It's so creamy and flavorful.
MD Sakib Islam Roddo
[email protected]I love that this recipe uses simple ingredients. It's a great way to enjoy fresh seafood.
Md.Musaeid Ahmed
[email protected]This dish is a bit time-consuming to make, but it's totally worth it. The flavors are unreal!
Mark Hesprich
[email protected]I followed the recipe exactly and the dish turned out perfect. I was so impressed!
Shanta Moore
[email protected]This recipe is a keeper! I will definitely be making it again.
Lawal Sulaimon Koko Master
[email protected]I'm not a big fan of seafood, but this dish was amazing! The fish was cooked perfectly and the sauce was incredible.
Dana Arthur
[email protected]I made this for a dinner party and it was a hit! Everyone loved it.
Olga Kramarchuk
[email protected]The recipe was easy to follow and the dish turned out great!
md ashikul hasan
[email protected]This was a delicious dish! The flavors were complex and well-balanced. I especially enjoyed the garlic mayonnaise sauce.