Seafood Salad with Potatoes and Aioli

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.


  • 2 lb (900 g) potatoes, scrubbed
  • lb (700 g) fresh white fish
  • ¼ pint (150 ml) white wine
  • ¼ pint (150 ml) water
  • 1 bay leaf
  • A few lettuce leaves
  • 2 pints (1.1 litres) cooked mussels
  • A few cooked prawns, peeled
  • 4 oz (110 g) black olives
  • 1 medium onion, thinly sliced

For the Aioli

  • 3 cloves garlic, finely chopped
  • 1 egg yolk
  • Sea salt and freshly ground black pepper
  • ¼ pint (150 ml) olive oil
  • 1 tablespoon lemon juice (approx.)


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 potatoes and finally the onion and olives. Spoon the aioli in the centre and serve.

The English are said to have introduced the potato into Flanders during the wars against Louis XIV.