Seafood Salad with Potatoes and Aioli

Name: Seafood Salad with Potatoes and Aioli
Ingredients: ¼ pint (150 ml) water; 1 egg yolk; 1 bay leaf; 1½ lb (700 g) fresh white fish; ¼ pint (150 ml) white wine; 2 lb (900 g) potatoes, scrubbed; Sea salt and freshly ground black pepper; ¼ pint (150 ml) olive oil; 1 medium onion, thinly sliced; A few cooked prawns, peeled; 4 oz (110 g) black olives; 2 pints (1.1 litres) cooked mussels; 1 tablespoon lemon juice (approx.); A few lettuce leaves; 3 cloves garlic, finely chopped

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Serve this on a large plate with the aioli like a full moon in the middle and the fish and vegetables strewn almost carelessly around.

Ingredients

2 lb (900 g) potatoes, scrubbed
1½ lb (700

Sauce
Fish course
Pescatarian
August

Method

Boil or steam the potatoes. Poach the white fish gently in the wine, water and bay leaf. Do not overcook.

Make the aioli by crushing the garlic, adding the egg yolk and seasoning, then adding the oil drop by drop until the sauce amalgamates and thickens. Add the lemon juice to taste.

Put the lettuce leaves on the bottom of the serving dish, then the fish and shellfish, the potat