Chef's Recipes

Restaurant Hubert's le grand aïoli

Any combination of vegetables and seafood will work well for this Provençal platter.

Nov 23, 2016 1:00pm
By Daniel Pepperell
  • 30 mins preparation mins
  • 30 mins cooking mins
  • Serves 8
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Le grand aïoli
 "How do I recreate Hubert's Aioli platter for a party?" - Phillip Donald, Linfield, NSW
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Any combination of vegetables and seafood will work well for this Provençal platter.

Ingredients

  • 400 gm chat potatoes, scrubbed
  • 400 gm Dutch carrots, peeled
  • 360 gm baby fennel bulbs, quartered lengthways
  • 400 gm broccolini
  • 200 gm mussels, scrubbed and de-bearded
  • 100 gm red witlof leaves
  • 100 gm white witlof leaves
  • 4 baby cucumbers, halved lengthways
  • 300 gm radishes, halved
Aïoli
  • 6 garlic cloves (about 25gm), plus 1 clove extra
  • 3 soft-boiled eggs
  • 2 egg yolks
  • 25 gm Dijon mustard (1¼ tbsp)
  • ¼ tsp ground piment d’Espelette, plus extra to serve (see note)
  • 250 ml canola oil (1 cup)
  • 125 ml extra-virgin olive oil (½ cup)
  • 2 tsp lemon juice, or to taste

Method

Main
  • 1
    For aïoli, place 25gm garlic in a saucepan of cold water and bring to a simmer, then drain, return to pan, cover with fresh cold water and simmer until tender (20-25 minutes). Process blanched and raw garlic, 1 boiled egg, egg yolks, mustard, piment d’Espelette and ½ tsp sea salt flakes in a food processor until smooth. Combine oils in a jug, then with motor running, drizzle into egg mixture, until thick and emulsified. Add lemon juice, salt to taste and about 1 tbsp water and blend until a thick dipping consistency. Cover and refrigerate until required.
  • 2
    Meanwhile, simmer potatoes in a large saucepan of salted water gently until tender (20-25 minutes). Drain, cool and halve. Blanch carrots, fennel and broccolini separately until barely tender, drain and set aside.
  • 3
    Cook mussels in a steamer over boiling water until just opened (1-2 minutes), then arrange on a platter with vegetables and halved eggs, scatter with freshly ground black pepper and serve with aïoli topped with extra Espelette pepper.

Notes

Piment d’Espelette, a French dried flaked chilli, is available from Herbie’s Spices (herbies.com.au).

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