If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.
- Yield: 500 ml
- Preparation time: 10 minutes
- Difficulty: Easy
- Allergens: Egg,
- 4 garlic confit cloves, or roasted garlic cloves
- 4 free-range organic egg yolks
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 tablespoons lemon juice
- 400 ml (13½ fl oz./1 2/3 cups) light olive oil (add extra if needed)
- Salt and freshly ground black pepper
- To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.
- Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.
- 250 g aioli (see recipe)
- 2 chipotles in adobo sauce – or to taste
- 1 tablespoon adobo sauce
- Blend all ingredients together using a hand-held blender, until smooth.
- Tip: Add more aioli if the flavor is too spicy for your liking, or add more chipotles if you prefer the aioli to be extra spicy.