Salt Cod with Aioli
Course - Main - Fish
Region - Provence
Description
This is a typical Provencale dish with hot vegetables served with a garlic and olive oil mayonnaise accompanying the fish.
Ingredients
For 6 persons
Pre prepared:- No
Preparation time 30 minutes
Cooking time 30 minutes in total.
MAIN DISH
1.2 kg salt cod (Morue or baccalao)
12 carrots
12 Medium potatoes
1 Beetroot cooked and chopped
300 gm french beans
2 Artichokes
6 hard boiled eggs
1 bay leaf
GARLIC MAYONNAISE (Aioli)
10 cloves garlic
1 large Egg yolk
1 tsp lemon juice
25 cl olive oil
1 tsp water
Salt and pepper
Preparation
Main course & Vegetables
Soak the salt cod for 24 hours changing the water frequently.
Poach the cod in water with a bay leaf for 10 minutes. DO NOT BOIL THIS WILL MAKE THE FISH TOUGH.
Blanch the french beans
Cook the carrots until al dente (15 mins)
Cook the artichokes and potatoes for 15 to 20 minutes.
Cook the eggs until hard boiled (10 minutes for large eggs)
Keep the vegetables warm in a steamer.
Aioli
Crush the cloves of garlic and add the salt then mix with the egg yolk.
Slowly pour the olive oil into the mixture whisking constantly as you would for mayonnaise. When 3/4's of the oil is incorporated add the lemon juice and water.
Then add the remaining olive oil.
To serve
Present the vegetables together with the shelled hard boiled eggs on one platter. With the cod and a bowl of the Aioli on a separate platter. The chopped beetroot is served as an accompaniment
Other Provence RecipesOther Main - Fish RecipesFish Marinade "Marinade a la Plancha" Marmitako - Tuna and potato stew.
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