Aioli is the garlic mayonnaise that concentrates
the force, the joy and the sun of Provence. "Ai" from garlic + "oli" from oil,
this sauce is sometimes referred as the "butter of Provence".
It can accompany various dishes. The Grand aioli
is a classic made with cod fish.
Ingredients (for
6 persons)
1,5 kg cod-fish
750 g bulot
800 g small
calamari (soupions)
6 eggs
500 g fresh French
beans
5 young carrots
6 potatoes
1 small cauliflower
3 small zucchinis
3 small fennels
1 bouquet garni
6 peppercorns
1 onion pricked with 2 cloves
2 tablespoons olive oil
1 pinch of coarse salt
salt, pepper
For aioli:
35 cl olive oil
6 peeled clove of
garlic
1 egg yolk
juice form a lemon half
salt
Procedure
Cut the cod-fish in pieces. Put it in a dish
filled with cold water. Leave it to release some of its salt and change the
water 3 times. Put the bulot in coarse salt for an hour. After you have
rinsed them, cook them for 25 minutes in water with peppercorns,
bouquet garni and onion. Drain it and set it aside.
Cook the eggs for 10 minutes. Peel and wash
the carrots and potatoes, zucchinis, French beans and fennel in salty
boiling water for 20 minutes. Drain it and keep. Cook the flowers of
the cauliflower for 15 minutes in salted boiling water. Drain and keep.
Drain the cod-fish. Put it in a marmite filled
with cold water. Heat it until it almost boils. Remove from heat and
poach for 5 to 8 minutes. Clean the calamari and their interior. Fry
them fro 5 minutes in olive oil.
For the aioli mayonnaise, crush the garlic in a mortar. Add the egg
yolk, salt, and 5 cl olive oil, but slowly and while constantly stirring.
Add a teaspoon of water and lemon juice. Continue mixing it and slowly add the
rest of the olive oil..
Remove the skin and bones from the cod-fish.
How to Serve :
Serve the fish on a large plate or tray, with vegetables and eggs
around and aioli served separately.
