Restaurant Hubert's le grand aïoli

Name: Restaurant Hubert's le grand aïoli
Total time: 1 h
Yield: Serves 8
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; 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

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

Nov 23, 2016 1:00pm

By Daniel Pepperell

Serves 8
30 mins preparation mins
30 mins cooking mins

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.