Aļoli
A typical provencal dish
hot vegetables served with garlic and
olive oil mayonaise and accompanied by fish

Market for 10 persons

• 2 kg of salted cod(or fresh cod filets)
• 20 carrots
• 20 potatoes
• 2 good sized beetroots
• 500 g. green beans
• 10 hard boiled eggs 5 artichokes
• 1 bay leaf

Garlic Mayonnaise (aļoli):

• 20 garlic cloves 2 egg yokes
• 2 teaspoons of lemon juice
• 2 teaspoons of water ½ litre olive oil
• salt and pepper

Preparation

• Poach the cod after having removed the salt (if you preferred to buy fresh cod filets you don't need to remove the salt) for 10 mins in simmering water with the bay leaf
• Boil the vegetables (20 mins for the green beans, 30 mins for the carrots, potatoes and artichokes, 10 mins for the eggs)
• Keep the vegetables warm in a steamer
  
• Preparing the aïoli:
• crush the 20 garliccloves, salt
• mix the crushed garlic and egg yokes together
• Pour slowly a few spoonfuls of olive oil into the mixture, stirring all the time and always in the same direction (as for normal mayonaise) add 2 teaspoons of lemon juice and 2 teaspoons of water. Continue stirring in the rest of the olive oil
• Keep cool.
• Present the vegetables and the hard boiled eggs on a large serving dish, serve the fish and aïoli separatley

Accompanied by a nice cool rose wine this dish can be served hot
(except for the beetroot and aïoli) or cold