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Recipes Paul Bocuse |
Cod and Vegetables with Garlic Mayonnaise
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Vegetables |
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In a few words
"Aļoli, dubbed ""the butter of Provence"", is a strong garlic mayonnaise prepared in a mortar.
A grand aļoli, on the other hand, is a meal in itself, composed of fresh, steamed vegetables, hard-cooked eggs, snails and cod, all accompanied by the aļoli.
Seasonal products can be included, such as asparagus, fennel, small purple artichokes from Provence, and other fish varieties.
Everything is cooked in a court-bouillon and diners help themselves according to their taste.
The aļoli can be served in the mortar."
Forks and spoons 6
Cooking preparation
6 heures
Materials -
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Ingredients |
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Recipes
"Start soaking the cod a day in advance.
Place it in a colander set in a basin of cold water and let soak overnight.
The next day, prepare the court-bouillon: Peel the carrot and onion and stick the onion with the cloves.
Peel the garlic.
Trim and thoroughly wash the leek.
Place these vegetables in a large stock pot with the bouquet garni and the water.
Season with salt and pepper.
Bring slowly to a boil, skimming off the foam that rises to the surface, and let simmer for 30 minutes.
Remove from the heat and let cool.
Add the snails to the cooled court-bouillon.
Bring to a boil and let simmer for 20 minutes.
Remove and drain the snails.
Cook the eggs in a saucepan of boiling water for 10 minutes.
Rinse immediately under cold water and peel.
Cut the stems from the artichokes at the base, and peel off about two-thirds of their leaves.
Rinse and cook for 10 minutes in salted boiling water acidulated with the lemon juice.
Drain.
Trim and rinse the cauliflower and separate it into flowerets.
Cook in a saucepan of boiling salted water for 8 minutes.
Drain.
Peel the potatoes, carrots, and onions.
Trim the green beans.
Rinse the zucchini, but do not peel.
Cook the potatoes in boiling salted water until tender.
Cook the other vegetables separately in boiling salted water until just tender but still slightly crunchy or ""al dente,"" and drain.
Rinse the cod again thoroughly in cold water.
Place about 2 cups of the court-bouillon in a deep-sided skillet or saucepan.
Add the cod and poach for about 8 minutes at a gentle simmer.
To make the aļoli: Peel the garlic cloves, place them in a mortar and crush with the pestle until reduced to, a paste.
Add the egg yolk and season with salt.
Gradually incorporate the olive oil, adding it in a very thin stream at first and stirring constantly with a wooden spoon.
Stir in the lemon juice and season with pepper.
Arrange the cod, the mails and the hard-cooked eggs, cut in half lengthwise, in the center of a large serving platter and surround them with the vegetables.
Serve the aļoli sauce on the side in its mortar."
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"2 3/4 pounds dried salt cod
3 dozen snails (petit gris, if possible)
6 eggs
6 small purple artichokes
1 tablespoon lemon juice
1 small cauliflower (1 3/4 pounds)
2 1/4 pounds new potatoes
1 1/2 pounds baby carrots
2 1/4 pounds white onions
1 1/3 pounds small green beans
1 1/3 pounds small zucchini
Salt
Freshly ground pepper
For the Court-bouillon:
1 carrot
1 onion
2 cloves
4 cloves garlic
1 leek
1 bouquet garni (fennel, celery, parsley, thyme, bay leaf)
6 cups water
Salt
Freshly ground pepper
For the Aļoli:
6 cloves garlic
1 egg yolk
Salt
1 2/3 cups olive oil
Juice of 1/2 lemon
Freshly ground pepper
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