Recipe for the great aïoli

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.

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.

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.

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.