Sauce provençale, aïoli & steamed fish
No better way to have your freshly caught fish than with some South of France flavours!
Sauce Provencal
30g Olive oil
60g Shallot (finely diced)
1 Garlic clove (chopped)
1 Chilli (no seeds, sliced)
10g Anchovies
240g Tomato (whole, diced)
20g Olives (black)
20g Capers
Salt + pepper
50ml White wine
5g Parsley (chopped)
* Take a small saucepan and place over a medium heat, add the olive oil and sweat the shallots for 3 minutes. Now add the garlic, tomatoes, chilli and anchovies, cook for another couple of minutes until the anchovies have melted, add the white wine and reduce by half. Finish with the olives, capers check the seasoning. Finish with the chopped parsley.
Aioli (600g)
3 Egg yolk (Clarence court, legbar)
25g White wine vinegar
15g Dijon mustard
500g Rapeseed oil
1 Garlic clove (small)
15g Confit garlic
20g Lemon juice
Water
Salt + pepper
Start the confit garlic in advance, keep extra confit garlic in the fridge. Bring the garlic up to temperature in the oil, cook very slowly for approx. 45mins until very soft. Store in the oil.
Place the egg yolks, white wine vinegar, mustard, garlic clove (grated) and confit garlic in a blender and slowly stream in the oil.
Once the aioli gets too thick add the lemon juice, this will loosen the aioli and allow you to add more oil. When it gets to thick again add some water and keep repeating this until you have used all of the oil and you are left with a nice thick aioli.
Check seasoning and serve.
