Le Grand Aioli is a Provencal Classic Recipe
Fish & Seafood · Let’s Eat the World · Main Course · Provencal Recipes · Taste
Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish. This recipe easy to prepare, but allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. Traditionally cod is the fish for the Grand Aioli. Although, feel free to substitute the cod for anything else you like including shellfish.
Le Grand Aioli is frequently featured on restaurant menus on Fridays. This tradition harkens back to the religious custom of eating only fish on the last day of the work week. Why wait for Friday?
Serve this main course to your guests with some crisp rosé or white wine and enjoy. Serve this dish as shown on individual plates, or family style on a large platter.
Grand Aioli is a Provencal Classic
Allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. The dish can be served warm or at room temperature making it a perfect main course for hot days too.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Dish
Cuisine French, Provencal
- 6 pieces cod
- 2 Cooked Beets
- 2 carrots
- 2 turnips
- 3 potatoes
- 200 g (5 oz) Mixed Green Vegetables green beans or peas, asparagus
- 12 large Mussels
- 6 Sea Snails
- 1 recipe Aioli sauce (below)
- 1 bunch fresh mixed herbs oregano or basil
- 2 pinches saffron
- 3 Tbsp olive oil
- salt and pepper
For the Aioli Sauce:
- 2 garlic cloves
- 1 potato cooked and peeled
- 10 ml sunflower oil
- 10 ml olive oil
- 1 egg yolk
- 1 pinch saffron
Boil each vegetable separately and stop the cooking when the vegetable is tender but not overcooked (shock in cold water) drain and reserve.
Boil the mussels with 1 tablespoon olive oil, stop as soon as they are open. Keep only one half of the shell (the one with the mussel of course)
Make 6 cylinders with the 3 potatoes and boil them in water with salt and saffron until tender, keep warm.
In a baking dish, add olive oil, salt pepper and place the 6 fillets of fish, add more salt and pepper and a few leaves of the herbs of your choice, cover with cling film or aluminium foil.
Warm the oven to 110ºC (270ºF) and cook the fish 30 minutes.
Reheat all your vegetables in the oven and present on a plate the way you like.
Serve with the Aioli sauce.
To Make Aioli Sauce:
In a mortar or a food processor, add the cooked potato, saffron, salt, pepper and garlic.
Make a paste, add the egg yolk, mix well, slowly add the oils… if too thick add a spoon of cold water.
Please share this with friends and family.
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Let’s Eat the World
Let’s Eat The World - Culinary Experiences for Travel Lovers
Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.
In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.
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