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Le Grand Aioli is a Provencal Classic Recipe

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.

Le Grand Aioli Provence Recipe

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 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 6 pieces Fresh Cod Fish
  • 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 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

Instructions
 

  • 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.
    Le Grand Aioli Preparation
  • Serve with the Aioli sauce.
    Le Grand Aioli Provencal

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.
Keyword Fish, Garlic
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Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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