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Grand aïoli
Salt cod and vegetables with aioli
Grand aïoli: Provence's feast platter of poached salt cod, vegetables and eggs with garlic mayonnaise
Across Provence, a grand aïoli is the lunch for Fridays, the meatless day, and for summer village fêtes, when long tables are laid under the plane trees and the platters go round. Poached salt cod, boiled potatoes, carrots, green beans, beetroot and hard-boiled eggs are piled up around a bowl of aïoli, the pungent, golden garlic mayonnaise that gives the meal its name. It is plain food made thrilling by that sauce, so use your best olive oil. The salt cod needs 24–36 hours soaking in the fridge, so start early. Because the aïoli is made with raw egg yolk, use pasteurised egg yolks if you are serving pregnant women, young children, older people or anyone with a weakened immune system. Chef's tip: start the aïoli with a pinch of salt and pounded garlic, and add the oil drop by drop until it thickens.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the platter
- 1 ¾ lb salt codthick pieces
- 1 bay leaf
- 2 ¼ lb waxy potatoesscrubbed
- 6 carrotspeeled, halved lengthways
- 14 oz green beanstrimmed
- 3 cooked beetrootquartered
- 6 eggs
- 10 ½ oz cauliflower florets (optional)
- 14 oz cooked chickpeas (optional)
For the aïoli
- 6 garlic clovesgerm removed if green
- ½ tsp coarse salt
- 2 egg yolksat room temperature; pasteurised for pregnant women, young children or vulnerable people
- 1 ¼ cups mild extra virgin olive oil
- 1 tsp lemon juice
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Method
0/7 doneStep 1: Put 1 ¾ lb salt cod in a large bowl of cold water, cover and soak in the fridge for 24–36 hours, changing the water 3–4 times, until a flake tastes only pleasantly salty.
5 minStep 2: Make the aïoli: pound 6 garlic cloves with ½ tsp coarse salt in a mortar until it is a smooth paste. Add 2 egg yolks and stir until pale.
Step 3: Add 1 ¼ cups mild extra virgin olive oil drop by drop at first, stirring constantly in one direction, then in a thin stream once the sauce thickens. Don't rush the oil: that is the usual reason aïoli splits. If it does, start again with a fresh yolk and beat the split sauce into it slowly. Stir in 1 tsp lemon juice, cover and chill.
10 minStep 4: Boil 2 ¼ lb waxy potatoes in salted water for 20 minutes, until a knife slides in easily. Cook 6 carrots in the same way for 12–15 minutes and 14 oz green beans for 4–5 minutes, until tender but still bright.
25 minStep 5: Lower 6 eggs into boiling water and cook for 10 minutes, then cool in cold water and peel. The yolks should be firm right through.
12 minStep 6: Drain the cod and put it in a wide pan with 1 bay leaf and fresh cold water to cover. Bring slowly to a bare simmer and poach for 8–10 minutes, until the flesh is opaque and flakes easily. Drain and break into large flakes, removing skin and bones.
12 minStep 7: Arrange the warm cod, vegetables, 3 cooked beetroot and halved eggs on a large platter, with the cauliflower and chickpeas if using. Serve with the aïoli in the middle for everyone to help themselves.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 50 g
- Fibre
- 8 g
Nutrition values are estimates.
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Good to know
- How long does grand aïoli take?
- About 85 minutes in total: 45 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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