Aioli Provençal (garlic cream with fish & vegetables)
Aioli Provençal is a timeless masterpiece of southern French cuisine that is much more than a simple garlic mayonnaise. In this recipe, the spicy, velvety cream is traditionally served with delicately steamed cod, firm-to-the-bite seasonal vegetables such as carrots and green beans, and boiled eggs. It is a communal meal where the variety of flavors are brought together by the intense garlic paste. A healthy, protein-rich and incredibly aromatic dish that brings the sun of Provence straight to your dining table.
Cooking utensils
- 1 Large mortar (made of stone or olive wood)
- 1 Large pot with steamer insert
- 1 Small pot (for the eggs)
- 1 Cutting board
- 1 Sharp knife
- 1 Whisk
Ingredients
The aioli cream
- 6 Garlic cloves fresh
- 1 Egg yolk Room temperature
- 200 ml mild extra virgin olive oil
- 1 squeeze of lemon juice
- A generous pinch of sea salt
Fish & side dishes
- 400 g Cod fillet Skrei or Loin
- 4 small waxy potatoes
- 2 Carrots
- 100 g green beans
- 1/2 small cauliflower
- 2 Organic eggs
Preparation
Prepare the aioli
- Peel the garlic cloves and crush in a mortar with a pinch of salt to a fine, smooth paste. Add the egg yolk and mix well.
- First add the olive oil drop by drop, then in a very thin stream, stirring constantly with a mortar pestle or whisk until a thick, shiny emulsion is formed.
- Season with lemon juice and set aside.
Cooking vegetables and eggs
- Peel the potatoes and boil in salted water for approx. 20 minutes. Peel the carrots and cut into sticks, divide the cauliflower into florets and clean the beans.
- Steam the vegetables in the steamer basket over boiling water for approx. 8-12 minutes until al dente.
- Hard boil the eggs for approx. 9 minutes, rinse, peel and halve.
Steaming fish
- Cut the cod into portions, season lightly with salt and steam in a steamer basket (over the vegetables or separately) for approx. 8-10 minutes until it flakes easily when pressed.
Sideboards
- Place the fish in the middle of a large platter and arrange the vegetables, potatoes and egg halves decoratively around it.
- Serve the aioli in a separate bowl.
Recommended sides:
- Freshly toasted sourdough bread
- Small pickled artichoke hearts
- A handful of black Niçoise olives
Nutritional values per portion
Calories: 850kcalCarbohydrates: 28gProtein: 42gFat: 62g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat