Aioli

The greatest joy of a seaside holiday, in my opinion, is freshly caught fish – being spoilt every evening with an abundance of fish starters and main courses, including tuna, prawns, scallops, octopus, sea bass, turbot and sea bream, which have been plucked straight from the sea onto your plate, quickly passing through the kitchen and still winking at you mischievously. It's not just dinner, but a lingering pleasure, someone please stop me! It's impossible to handle such luxury without some emotional overheating! Accompany your choice of fish with the colourful sauce "aioli", which is essentially garlic mayonnaise. This sauce sets the mood and tone of your meal. In the south of France, it's served in the centre of a huge dish, surrounded by vegetables and fish, and the name "aioli" there refers not only to the sauce but to the dish as a whole. This dish is central to my memories of Marseille and Upper Provence – that sparkling association, a definite moment of truth when events fall into place. While aioli may seem universal and widely used in Mediterranean cuisine, I lovingly cherish memories of its Marseille version. Let's prepare this simple and delicious sauce, surround it with baked fish and a vegetable garnish. A classic combination is potatoes, carrots, green beans, artichokes and cauliflower, but you can also create your own unique interpretation. Simply cook and revel in the creation of a light and healthy dish.