Traditional Provençal Aioli Recipe
Ingredients
- 500 g desalted cod
- 4 hard-boiled eggs or quail eggs (2 or 3 per person)
- 4 carrots
- 1 large handful of green beans
- 1/2 cauliflower
- 4 potatoes
- 4 purple artichokes
- A few cooked whelks
- 8 cooked pink shrimp (optional)
FOR THE AIOLI SAUCE
- 2 degermed garlic cloves
- 35 cl olive oil
- 1 egg yolk at room temperature
- 1 squeeze of lemon juice
- Salt and pepper
Instructions
FOR FISH
- Start by preparing the cod: soak it in a bowl filled with water for 24 hours, changing the water at least 7 times.
- Don't hesitate to taste a small piece of fish to see if it is desalinated enough.
- At the end of this desalting, poach it in a pan of simmering water with a bay leaf, for a good 7 minutes. Be careful not to let the water boil, this will make the flesh elastic and rubbery.
VEGETABLES AND FISH COOKING
- Wash the vegetables, peel those that need to be peeled and cook the vegetables separately, by steaming. Reserve them.
- Cook the eggs hard-boiled for 12 minutes then peel them.
FOR THE AIOLI SAUCE
- In a large wooden mortar, crush the degermed raw garlic cloves with a pinch of salt to reduce them to a smooth paste.
- Add the egg yolk and a few drops of lemon juice.
- Pour in the olive oil, little by little, turning constantly with the pestle or a whisk and always stirring in the same direction. The sauce should be very firm.
- Pour into a bowl or leave in the mortar and refrigerate until ready to serve.
TO SERVE
- In a large serving dish or in several dishes, arrange the fish, the still warm vegetables, the peeled eggs, the shrimp and the whelks.
- Serve the delicious aioli sauce on the side and enjoy!