Provençal Cuttlefish Blanquette

Dice the onions, celery, carrots and fennel. Mince 2 of the garlic cloves for the braise; keep the other 2 whole for the aioli. Separate the cuttlefish pouches and tentacles and pat them very dry with kitchen paper.

Steep the saffron threads in 3 tablespoons of warm fish stock; set aside. Tie the bouquet garni.

Make the aioli: crush the 2 whole garlic cloves to a paste with a pinch of salt using the flat of a knife. Whisk together the garlic paste, 1 egg yolk and the Dijon mustard in a small bowl.

Add the neutral oil drop by drop, whisking constantly, until the mixture emulsifies and thickens, then whisk in 2 tablespoons of olive oil and the red wine vinegar. Season with salt and set aside at room temperature.

Heat 2 tablespoons of olive oil in a wide, heavy-bottomed casserole over medium-high heat until shimmering. Add the cuttlefish pieces in a single layer without crowding — work in two batches if needed — and sear for 2 minutes per side until lightly golden at the edges. Remove and set aside.

Reduce the heat to medium. Add the butter to the same casserole and, once foaming, add the onions, celery, carrot and fennel with a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until completely soft and beginning to turn translucent but not coloured.

Add the minced garlic and stir for 1 minute until fragrant.

Scatter the flour over the softened vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a pale blonde roux.

Pour in the white wine and stir vigorously to combine, scraping up any residue from the base of the pan. Cook for 3 minutes until the wine has mostly reduced.

Add the remaining fish stock and the saffron-infused stock, then nestle the bouquet garni and seared cuttlefish into the liquid. Bring to a gentle simmer, reduce the heat to low, cover with a lid slightly ajar, and braise for 50–55 minutes until the cuttlefish is completely tender and yields easily when pressed with a spoon — use a probe thermometer to confirm it has reached a safe internal temperature of at least 63°C.

Remove the bouquet garni. In a small bowl, whisk together the crème fraîche and the 2 egg yolks until combined.

Slowly ladle a spoonful of the hot braising liquid into the crème fraîche mixture, whisking constantly to temper it, then pour the mixture back into the casserole off the heat. Return the casserole to the lowest possible heat and stir gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon — do not allow it to boil or the egg yolks will curdle.

Remove from the heat and stir in the lemon juice, lemon zest and 3 tablespoons of the aioli, letting it melt into the sauce. Taste and adjust salt and white pepper.

Scatter with chopped parsley and the reserved fennel fronds. Serve the remaining aioli alongside.