Le Grand Aioli
Recipe excerpt from The Foreign Cinema’s Cookbook: Recipes and Stories Under the Stars
Image by Leonard Martin Hughet
Le Grand Aioli
Serves: 4
Ingredients:
1 lb skinless king salmon fillet or other fish in season, pin bones removed
2 tsp kosher salt
½ lb squid, cleaned, patted dry, bodies cut into 1-inch (2.5-cm) rings and tentacles intact (optional)
2 cups Court Bouillon, if using squid (recipe below)
3 to 4 firm, hefty heirloom tomatoes, peeled
Handful of haricots verts or other green beans, stem ends trimmed
Handful of green or yellow Romano beans, stem ends trimmed
6 small turnips, cut into ¾-inch pieces
Roasted Fingerling Potatoes (recipe below)
½ cup mixed fruity whole olives, rinsed, patted dry, and tossed in olive oil to coat
Extra-virgin olive oil, for drizzling
Fresh basil sprigs, for garnishing
Warm sliced bread, for serving
Aioli (recipe below), for serving
Maldon salt, for serving
Instructions: Position an oven rack in the center of the oven and preheat the oven to 350°F (175°C). Line a roasting pan with parchment paper.
Sprinkle the salmon all over with the salt and place on the prepared pan. Roast until medium-rare: firm to the touch with a little give and translucent in the center, 13 to 15 minutes. For well-done fish, cook 3 to 4 minutes longer. Let the fish rest for a few minutes.
If using squid, poach it in simmering court bouillon for 2 to 3 minutes, until opaque. Use a slotted spoon to transfer the squid to a bowl.
Slice the tomatoes into wedges of varying sizes; set aside.
Bring a large pot of salted water to a boil, add the haricots verts, and blanch until just cooked through but not completely soft, about 2 minutes. Use a slotted spoon to transfer the beans to a plate to cool. Repeat to blanch the Romano beans, then the turnips in the same manner.
To serve, pull the salmon into 4 small slabs and arrange them on a serving platter. Scatter the squid, if you made it, on top. Arrange the tomato wedges, beans, turnips, potatoes, and olives attractively on the platter. Drizzle oil over the fish and vegetables, followed by a scattering of basil, tearing the leaves as you go. Serve the platter with warm bread, bowls of aioli, and a small dish of flaky salt alongside.
MAKE AHEAD: The vegetables and aioli may be made well in advance. Roast the fish when you're ready to eat.
Aioli
Makes 1 cup
Ingredients:
2 small cloves garlic, peeled
Pinch of kosher salt
1 large egg yolk
¾ cup mild olive oil
¼ cup fruity extra-virgin olive oil
Instructions: Pound the garlic and salt in a mortar and pestle into a purée. Transfer to a medium bowl and whisk in the egg yolk. While continuing to whisk, add the mild oil drop by drop, incorporating each drop before adding the next.
As the mixture thickens and emulsifies, increase to a slow, steady stream, continuing to whisk vigorously, until you have added all of the mild oil. The mixture should be thick and glossy. Add water a teaspoon at a time if the mixture becomes too tight to whisk.
Finish by whisking in the extra-virgin oil in a steady stream. Taste and add salt, if desired. Aioli is at its best the day it is made. Refrigerate leftover aioli in an airtight container for up to 2 days; whisk briefly before using.
Roasted Fingerling Potatoes
Serves: 4 to 6
Ingredients:
1½ pounds French Rose or Banana fingerling potatoes
2 tablespoons olive oil, plus more for serving
6 unpeeled cloves garlic, lightly crushed
6 sprigs fresh thyme
1 bay leaf
1 teaspoon kosher salt, plus more for serving
Instructions: Toss potatoes in a medium bowl with the oil, garlic, thyme, bay leaf, and salt. Place the potatoes in a 10-inch skillet and add ¼ cup water. Cover with a tight-fitting lid and cook over medium-low heat, until the potatoes are tender and can easily be pierced with the tip of a paring knife, 25 to 30 minutes. Cool slightly, then peel the potatoes.
Heat oven to 400°. Cut the potatoes in half lengthwise and roast them with a bit of oil and salt until they are warmed throughout and tinged with bronzed tips and a pale surface crust, about 5 minutes.
Court Boullion
Serves: 4 to 6
Ingredients:
4 quarts cold water
1 cup dry white wine
½ cup kosher salt
1 lemon, cut into 4 wedges
1 yellow onion, cut into 4 wedges
1 rib celery, cut into 2-inch pieces
1 small carrot, cut into 2-inch pieces
1 tsp whole black peppercorns
1 tbsp whole coriander seeds
1 tbsp whole fennel seeds
Several sprigs fresh thyme
3 bay leaves, slightly crushed
Instructions: In a large nonreactive saucepot, combine the water, wine, salt, lemon wedges, onion, celery, carrot, peppercorns, coriander seeds, fennel seeds, thyme, and bay leaves. Place over high heat and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes. Place a strainer over another large pot or bowl and pour the bouillon through, pressing lightly on the vegetables to extract their flavor. Discard the solids. Use the broth immediately, or refrigerate, covered, for up to 2 days or freeze in an airtight container for up to 1 month.