Garni aioli

Garni aioli is associated with vegetables and cod (typical dish of Provencal cuisine). Aioli can also accompany croutons, tartines, fish, seafood, fish soup and bourrid.

Ingredients for 4 people :

For vegetables and fish :

- 800 g desalinated cod fillet
- 500 g cooked whelks
- 1 small cauliflower
- 8 potatoes 
- 4 carrots
- 500 g broccoli
- 500 g green beans 
- 4 hard-boiled eggs
- Salt and pepper

For Aioli :

- 1 egg yolk at room temperature
- Olive oil
- 5 cloves of garlic (according to your taste)
- 1 teaspoon mustard
- 1 drizzle of lemon juice
- Salt and pepper

The day before :

Put the cod to desalinate in cold water. Change the water several times and rinse each time.

The next day :

Preparation of Aioli :

- In a mortar, crush the cloves of garlic to paste.
- Add 1 egg yolk, a drizzle of lemon. Finish with mustard, salt and pepper.
- Gradually pour the olive oil into a net without ever ceasing to turn vigorously in the same direction. You need to get a well-bonded sauce, a little firmer than a mayonnaise.
- Cover with food film and place cool.

Preparation of vegetables and fish :

- Bring a large volume of water to a boil. Pole the cod in it for 8 to 10 minutes. Drain.
- Cook the vegetables separately.
- Cook the eggs.

In a large serving dish lay out fish, still hot vegetables, hard-boiled eggs and whelks. Serve next to the aioli, you can leave it in the mortar.