Nutrition Facts
4 servings
4
Recipe for the great aïoli
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Discover the recipe for the great aïoli. A classic dish typically from the Provence region, which has a significant meaning in this area. Everyone loves it!
For the dish
1 Cod
4 Egg
For the court-bouillon
1 Onion studded with cloves
1 clove Garlic
1 Carrot
1 Herb bouquet
1 pinch Salt
For the vegetables
4 Carrot
8 Small potato
2 Fennel bulb
250 Green bean
4 Tomato
For the aioli
4 cloves Garlic
2 Egg yolk
5 Lemon
1 Olive oil
2 pinches Salt
Directions
1
Preparation of the fish Rinse the fish, salt it, and set it aside on a plate. Hard boil the eggs. In a large pot, pour 1 liter of cold water over the ingredients for the broth. Boil for 30 minutes. Allow to cool. Place the fish in the cold broth, put it over medium heat, and as soon as it starts to boil, cook for 10 minutes. Turn off the heat and let cool in the broth.
2
Preparation of the vegetables. Peel and cook them separately, either in boiling water or by steaming. The green beans should remain crunchy. The tomatoes are to be eaten raw. Wash them and leave them whole or slice them.
3
Preparation of the sauce: Peel the garlic cloves, add the lemon juice and the egg yolks, and whisk together like a classic mayonnaise with olive oil. Add salt.
4
Drain the fish and serve it warm surrounded by vegetables, tomatoes, and halved hard-boiled eggs. Accompany everything with the garlic mayonnaise served separately in a bowl.
Ingredients
For the dish
1 Cod
4 Egg
For the court-bouillon
1 Onion studded with cloves
1 clove Garlic
1 Carrot
1 Herb bouquet
1 pinch Salt
For the vegetables
4 Carrot
8 Small potato
2 Fennel bulb
250 Green bean
4 Tomato
For the aioli
4 cloves Garlic
2 Egg yolk
5 Lemon
1 Olive oil
2 pinches Salt
Directions
Directions
1
Preparation of the fish Rinse the fish, salt it, and set it aside on a plate. Hard boil the eggs. In a large pot, pour 1 liter of cold water over the ingredients for the broth. Boil for 30 minutes. Allow to cool. Place the fish in the cold broth, put it over medium heat, and as soon as it starts to boil, cook for 10 minutes. Turn off the heat and let cool in the broth.
2
Preparation of the vegetables. Peel and cook them separately, either in boiling water or by steaming. The green beans should remain crunchy. The tomatoes are to be eaten raw. Wash them and leave them whole or slice them.
3
Preparation of the sauce: Peel the garlic cloves, add the lemon juice and the egg yolks, and whisk together like a classic mayonnaise with olive oil. Add salt.
4
Drain the fish and serve it warm surrounded by vegetables, tomatoes, and halved hard-boiled eggs. Accompany everything with the garlic mayonnaise served separately in a bowl.
Notes
-
Yolaine
Very practical to make in advance The preparation is a bit long, but it is worth it, as they say. My suggestion: To make it more festive, I added prawns, monkfish, and whelks. -
Irène
Variant I find that a few ingredients are missing. My suggestion: Here is the recipe for my royal aioli, greatly appreciated by my guests. I make it in the traditional way with salted cod, which I soak in cold water for a few hours to desalt. Then I cook it in water with bay leaves. For those who do not enjoy cod, I add firm-fleshed fish cooked with a bouquet garni (monkfish, haddock, pollock, snail, whelk, shrimp). I add hard-boiled eggs and sometimes lobster tails for the festive touch. I include more vegetables according to taste and the seasons: olives, cauliflower, broccoli, fennel, green beans, celery hearts, artichoke hearts, carrots, zucchini blanched in salted water or steamed. -
Margit
Aioli Do not try to make a mayonnaise by mixing the egg yolks with the lemon at the beginning; it should be added at the end, otherwise there will be no emulsion. Use a mixture of olive oil and neutral oil, otherwise it will become too rich. My suggestion: if you like, toasted bread cubes and some seafood can be enjoyable. -
Alexandra
Our guests enjoyed themselves. We also added cauliflower. -
inconnu
too bad I can't save it
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