A new interpretation of aioli

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Une publication partagée par Helene Pietrini (@helenepietrini)

Chef Christophe Bacquié’s special aioli recipe

Cook the octopus

Ingredients (for 6):

• 1 octopus (760 grammes)
• Fine pink Himalaya salt
• Freshly ground white pepper
• Espelette pepper
• 30 g olive oil

Preparation:

Put the octopus in the freezer for a week and take it out the day before beginning the recipe and leave it to defrost. Freezing the octopus will make it more supple. On the day, separate the head from the tentacles. Clean the tentacles thoroughly. Leave to drain, season with fine salt, freshly ground white pepper and Espelette pepper.

Put the tentacles in a cooking pouch with olive oil, seal and cook for 3 hours at 80°C in the steam oven. If you are not set up for vacuum cooking, you can cook the octopus in fish stock, but no hotter than 80°C. Be very careful not to exceed the temperature.

Cut the octopus into 1 to 1.5-cm sections and leave to cool. Season with olive oil, grapefruit and lime zest, pepper, fleur de sel salt and Espelette pepper.

Glaze the tomatoes

Ingredients:

• 4 colourful cherry tomatoes
• Fleur de sel salt

Prparation:

Peel the tomatoes at the top and make a small cut to form a cap and season with fleur de sel salt. Glaze in the oven for 2 hours at 60°C.

Grill the potatoes

Ingredients:

• 12 small new potatoes
• 1 spoonful olive oil
• 1 clove of garlic
• 1 branch of thyme

Preparation:

Peel the potatoes and cut them in half. Glaze them 15 to 20 minutes in a casserole with the olive oil,  the crushed unpeeled garlic and the branch of thyme. Grill them in a broiler.

Prepare the vegetables

Ingredients:

• 1 green round summer courgette
• 1 green “zapalito” courgette
• 1 yellow courgette
• 1 Pleine de Naples courgette
• 2 yellow carrots with tops and two carrots with tops
• 16 green beans
• 4 yellow cauliflower tops
• 4 Romanesco tops
• 1 l fish stock
• 4 round radishes
• Coarse salt

Preparation:

Peel all the vegetables. Cut the courgettes into regular chunks, and cut the carrots in half. Leave to one side. Cook the beans rapidly in the fish stock. Remove the beans with a skimmer and cool them on a baking sheet previously cooled in the freezer. Cook all the vegetables separately in the same fish stock with olive oil. Cool the vegetables immediately in the same way. Avoid cooling the vegetables in iced water as it alters their flavour.

Cut the radishes in quarters, leaving the tops on. Arrange all the vegetables together and warm them. Season with the olive oil and basil, the zests of grapefruit and lime, Timut pepper, fleur de sel salt and Espelette pepper.

Make the aioli

Ingredients:

• 20 g mustard
• 1 egg yolk
• 2 g salt
• 80 g grape seed oil
• 30 g fruity olive oil
• 30 g slightly salted softened butter
• 12 g sherry vinegar
• 15 g water
• 12 g garlic puree, blanched three times
• Freshly ground white pepper
• 1 cartridge of gas

Preparation:

Mix the mustard, egg yolks and salt. Whisk as if you were making mayonnaise, with the two oils followed by the melted butter. Thin with the vinegar and water and then add the garlic puree and grate the clove of garlic over the top.

Season with the freshly ground white pepper, strain through a cloth strainer and place in a cream whipper with a gas cartridge. Place the cream whipper in a bain-marie at 55°C.

Lastly, arrange the vegetables and the pieces of octopus nicely on top. Add anchovies, samphire and grapefruit segments. Place a quenelle of aioli, finish with the basil oil, dwarf basil and Espelette pepper.