LE GRAND AIOLI

Serves 4 6 garlic cloves, peeled, crushed 2 egg yolks 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1¼ cups olive oil 1 tablespoon chopped tarragon 4 kipfler potatoes, scrubbed 200g green beans, trimmed 8 slices sourdough olive oil cooking spray extra 2 garlic cloves, peeled, halved 40g butter 4 x 100g pieces white fish, such as flathead, snapper or blue-eye trevalla ½ cup olives 4 hard-boiled eggs, peeled, halved 12 cherry tomatoes, halved 8 radishes, halved 4 marinated artichoke halves 12 baby (Dutch) carrots, peeled extra olive oil, to garnish

To make aioli, place crushed garlic, egg yolks, vinegar and mustard in a food processor and process until frothy and combined. With motor running, add oil in a thin, steady stream until mixture thickens and resembles mayonnaise. Transfer to a bowl and stir in tarragon. Season to taste with sea salt and white pepper. Cover surface of aioli with plastic wrap and store in refrigerator until required. Place potatoes in a medium saucepan and cover with cold water. Bring to boil over a high heat. Simmer for 10 minutes or until tender. Using a slotted spoon, transfer potatoes to a colander to cool, then cut in half lengthways. Blanch beans in boiling water for 2 minutes or until bright green and tender crisp. Drain and refresh in cold water. Cool. Heat a chargrill pan over a high heat. Spray sourdough with oil and rub with extra garlic. Chargrill for 3 minutes each side or until toasted. Cut in half. Melt butter in a frying pan over a medium-high heat. Season fish with salt and pepper. Cook fish for 3 minutes each side or until golden and cooked. Arrange aioli, fish, olives, eggs and vegetables on a large platter. Drizzle with extra olive oil and season with pepper. Serve with toasted sourdough.