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    Fruits de Mer with Roasted Garlic Aioli

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    Fruits de Mer with Roasted Garlic Aioli

    For the French, Christmas without shellfish is unthinkable. Adjust the mix of shellfish to suit your taste and the numbers you are catering for.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: Serves 4 as a starter (or 2 as a main course)


    • For the fruits de mer (all available from the Fish Service Counter)
    • 1 large dressed crab (approx 130g)
    • 150g cooked and peeled king prawns
    • 150g cooked fantail king prawns
    • 300g cooked Madagascan crevettes
    • 8 Scottish oysters (in their shells)
    • For the roasted garlic aïoli
    • 4 cloves garlic, skin on
    • 225ml Carapelli Olive Oil Mild and Light
    • 1 large egg
    • 1 tbsp lemon juice


    1. Preheat the oven to 180°C, gas mark 4. Place the garlic on a baking tray and drizzle with 1 tbsp of the oil. Sprinkle with a little sea salt. Place in the oven and roast for 30-35 minutes until the cloves are soft.
    2. Squeeze the flesh from the roasted garlic into a blender or food processor, then add the egg and lemon juice and blend until well combined. With the motor running, pour in the remaining oil in a thin, steady stream until the mixture is thick and creamy. Adjust the seasoning to taste. Transfer to a bowl, cover and place in the fridge until required (for up to 24 hours).
    3. Assemble the platter by placing the seafood on a large serving dish. Garnish with lemon wedges and lamb's lettuce and serve with a wholemeal bread such as Waitrose Organic Old Fashioned Wholemeal Batch Bread.

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    Cook's tips

    You can use Waitrose Lemon Mayonnaise as a simple alternative to the aïoli. Take your pick from the choice of seafood at our Fish Service Counter.

    Serving tips

    This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those with a weak immune system.

    Drinks recommendation

    A ripe but fresh and slightly oaky Chardonnay is a treat with seafood. Try Terrazas Alto Chardonnay 2002 Mendoza, Argentina.


    Average user rating

    5 stars