The Grand Aioli

Cod flesh that flakes under finger pressure, surrounded by crisp vegetables and a powerful, smooth garlic emulsion. The scent of olive oil and fresh garlic dominates the plate.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1498
• Protein: 136 g
• Carbs: 38 g
• Fat: 83 g

Ingredients

• 800 g Salted cod ( desalted 24h in advance )
• 8 piece Garlic ( cloves, degermed )
• 2 piece Egg ( yolks only )
• 300 ml Extra virgin olive oil
• 600 g Potato ( peeled )
• 4 piece Carrot ( peeled )
• 400 g Green bean ( trimmed )
• 1 piece Cauliflower ( in florets )
• 1 pinch Gray sea salt

Instructions

1. Vegetable preparation

   Wash and peel carrots and potatoes. Break cauliflower into florets. Steam or boil in salted water. They must remain firm to the touch of a knife, no mush here.

2. Poaching the cod

   Submerge the cod (pre-soaked for 24h) in a pot of cold water. Bring to a simmer. As soon as the water trembles, count 8 to 10 minutes. The flesh should be white and flake into large petals.

3. Making the garlic paste

   Crush degermed garlic with a pinch of salt in a mortar until smooth. Add egg yolks. Pour olive oil in a very thin stream while stirring constantly. The emulsion must be tight and hold a spoon upright.

4. Final plating

   Place the warm cod in the center of the dish, surround with warm vegetables. Serve the aioli separately in its mortar. The contrast between the warm fish and the cold, strong garlic is key.

Chef's tips

• All sauce ingredients must be at room temperature to prevent the emulsion from breaking.
• Never boil the cod water, it will make the flesh rubbery.

Storage

Aïoli is best eaten immediately. Vegetables keep for 24h in the fridge, but the sauce cannot be reheated.