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.
Ingredients
- 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
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.
- 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.
Tried this recipe?Let us know how it was!