Aioli is the name of the egg and garlic sauce
that gave its name to this festive dish, served for example on Good Friday or for August 15th.
For 6 persons. 1 kilo of back or fillet of cod, 6 organic eggs, 6 carrots, 6 potatoes, 600 g of green beans, 1 small cauliflower, 1 kg of whelks, 1 bouquet garni, rosemary of Provence.
For aioli sauce: 6 cloves garlic crisp thyme, 2 egg yolks bio, 60 cl olive oil PDO Baux de Provence, salt and pepper.
Cure the eggs for 10 minutes. Peel carrots and potatoes. Strain the green beans. Wash the cauliflower and cut it into a bouquet. Cook the carrots, green beans and cauliflower for 10 to 15 minutes steaming. Cook the potatoes 25 to 30 minutes. Cook the whelks for 1 hour in boiling water. Wear a pot of water in which you put your backs or cod fillets. Add the garnished filet and let poach for 10 minutes. Drain the cod.
Prepare the aioli. Mix the crunchy garlic cloves with thyme to obtain a paste. Mix the egg yolks and the garlic purée, salt slightly, then add the olive oil, without turning, as if you were putting mayonnaise. Shell the eggs. Arrange vegetables, whelks in a deep dish. Put your backs or fillets of cod sprinkled with Provence rosemary. Put the aioli on the table … and let everyone serve themselves. You can decorate this dish with croutons rubbed with garlic.
