Seafood Basket w/ Aioli & Tartare Sauce

INGREDIENTS

• Pacific West Seafood Basket
• 1 free-range egg yolk - garlic aioli
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard - garlic aioli
• 150ml olive oil - garlic aioli
• 2 banana shallots, minced
• 2 eggs, hard boiled and grated
• 2 garlic cloves, finely chopped
• 2 tbsp of capers, preferably surfine capers, roughly chopped
• 250ml of mayonnaise
• 30g of flat-leaf parsley, chiffonaded
• 80g of cornichons, roughly chopped
• lemon juice, to taste - garlic aioli
• salt & pepper
• salt and freshly ground black pepper

INSTRUCTIONS

For the seafood basket

Deep fry 180C 3-4 minutes

For the aioli

Combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you’ve added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside.

For the tartare sauce

To make the tartare sauce, stir the capers and cornichons into the mayonnaise along with the shallot, egg and lemon. Season to taste with salt and pepper and finally fold in the parsley.