Seafood Salad with Potatoes and Aioli

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 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


    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.