Nutrition Facts
4 servings
4
Revised Aioli Recipe
From June 13 to 15, 2019, the Balance and Gastronomy Festival returns for its 20th anniversary, revisiting the must-try dishes from nearby regions. This recipe was created by chef Jean-Pascal. Photo credit: ©Brides-les-Bains.
Ingredients
550 Cod steak
4 Whelk
400 Sweet potato
4 Soft-boiled egg
8 Sugar snap peas
4 Cauliflower
4 Radish
4 Withered carrot
8 Cocktail tomato
4 Leek
1 clove Garlic
½ Cooked potato
Salt
Pepper
30 Olive oil
Low-fat fresh cheese
Turmeric powder
Thyme, bay leaf, coarse salt
Directions
1
Cook the vegetables separately and precisely according to their varieties. To do this, immerse them in boiling salted water, then cool them in ice water. Drain.
2
After letting the whelks and razor clams drain for 2 hours in salted water to release the sand, cook the whelks for 20 minutes in a court bouillon and lightly sauté the razor clams for 3 minutes.
3
Make the aioli by whisking together 1 crushed clove of garlic with 1 egg yolk and 1 cooked, mashed potato with olive oil. Season by adding turmeric and soft cheese.
4
To finish, poach the cod fillets in a broth for 5 minutes. Warm all the vegetables in a skillet with a bit of water and a tablespoon of olive oil. Arrange nicely and enjoy.
Ingredients
Ingredients
550 Cod steak
4 Whelk
400 Sweet potato
4 Soft-boiled egg
8 Sugar snap peas
4 Cauliflower
4 Radish
4 Withered carrot
8 Cocktail tomato
4 Leek
1 clove Garlic
½ Cooked potato
Salt
Pepper
30 Olive oil
Low-fat fresh cheese
Turmeric powder
Thyme, bay leaf, coarse salt
Directions
Directions
1
Cook the vegetables separately and precisely according to their varieties. To do this, immerse them in boiling salted water, then cool them in ice water. Drain.
2
After letting the whelks and razor clams drain for 2 hours in salted water to release the sand, cook the whelks for 20 minutes in a court bouillon and lightly sauté the razor clams for 3 minutes.
3
Make the aioli by whisking together 1 crushed clove of garlic with 1 egg yolk and 1 cooked, mashed potato with olive oil. Season by adding turmeric and soft cheese.
4
To finish, poach the cod fillets in a broth for 5 minutes. Warm all the vegetables in a skillet with a bit of water and a tablespoon of olive oil. Arrange nicely and enjoy.
Notes
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EN