A typical provencal dish hot vegetables
served with garlic and olive oil mayonaise
and accompanied by fish.
Market for 10 persons
2 kg of salted cod (or fresh cod filets)
2 good sized beetroots
500 g. green beans
10 hard boiled eggs 5 artichokes
1 bay leaf
Garlic Mayonnaise (aïoli):
20 garlic cloves 2 egg yokes
2 teaspoons of lemon juice
2 teaspoons of water ½ litre olive oil
salt and pepper
Poach the cod after having removed the salt (if you preferred to buy fresh cod filets you don't need to remove the salt) for 10 mins in simmering water with the bay leaf.
Boil the vegetables (20 mins for the green beans, 30 mins for the carrots, potatoes and artichokes, 10 mins for the eggs
Keep the vegetables warm in a steamer.
Preparing the Aïoli
Crush the 20 garlic cloves, salt.
mix the crushed garlic and egg yokes together.
Pour slowly a few spoonfuls of olive oil into the mixture, stirring all the time and always in the same direction (as for normal mayonaise) add 2 teaspoons of lemon juice and 2 teaspoons of water. Continue stirring in the rest of the olive oil.
Present the vegetables and the hard boiled eggs on a large serving dish, serve the fish and aïoli separatley .
Accompanied by a nice cool rose wine this dish can be served hot
(except for the beetroot and aïoli) or cold.