Le Grand Aïoli from Provence
Fish & Seafood · Main Course · Provencal Recipes · TasteAioli is a garlic mayonnaise. It is also a Provencal classic dish typically served on Fridays – le Grand Aïoli – although you can often find it on menus any day of the week. This meal is not complicated; you can change the ingredients depending on what’s available in season.
Le Grand Aïoli from Provence
It is a perfect hot-weather dish. As the weather cools, serve the vegetables and seafood warm. A classic Aioli meal is much like fondue; it should take time to savour.
Ingredients
- 40 large shrimp peeled (tails on) and cleaned
- 12 medium carrots peeled and cut in half
- 1 head cauliflower remove the leaves and cut in bite size pieces
- 6 small artichokes outer leaves removed
- 30 green beans wash and remove the ends
- 3 large egg yolks
- 3 1/2 cups canola oil
- 1 whole lemon sliced for the platter
- 2-3 tbsp olive oil
- 3-4 cloves garlic crushed
- salt and pepper to taste
Instructions
To prepare the Garlic Mayonnaise
- Separate the eggs yolks and discard the whites
- Add the crushed garlic
- Beat the eggs with a hand mixer on medium heat while slowly adding the canola, it will take a few minutes for the blended ingredients to start to create some volume. Be patient.
- Add the olive oil, salt and pepper at the end, mix well
To Prepare Ingredients for the Serving Platter
- Start several pots of boiling water on the stove top
- Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
- Boil the carrots until tender, remove from heat, drain and put aside
- Steam the green beans until tender (about 6-8 minutes), drain and put aside
- Steam the cauliflower until tender, drain and put aside
- Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
- When all the ingredients are ready you can arrange on a serving platter
Notes
Other optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.
Tried this recipe?Let us know how it was!
Cod Recipes from Provence
Le Grand Aïoli is typically served with steamed cod. Since the version above features shrimp instead of cod, here are a few main dishes recipes with cod.
Accras de Morue - Créole Salt Cod Fritters
“A staple dish in the Caribbean where I worked for five years as Head Chef of a fish restaurant, Accras De Morue are crispy, puffy, tender fritters with a little spice. Great with cocktails or a glass of wine!” ~ Head Chef Baptiste
Check out this recipe
Cod Fish Steamed in Spinach Leaves and Ratatouille
This is a quick and easy way to enjoy cod, a light white fish that is made for pairing with colourful vegetables! Enjoy it with rice, pasta, or zucchini noodles for a lighter version. The white wine cream sauce is so full of flavour, you'll be sure to bookmark the page to make it again!
Check out this recipe
Cod with Tapenade Crust and Rosé Braised Fennel
This recipe has a few steps. However, as long as you prepare the fennel and black olive tapenade in advance, the cod takes no time to cook.
Check out this recipe
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Check out this recipe
Roast Cod with Ratatouille and Tomato Coulis
Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!
Check out this recipeLegal
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