Although many people in this country have a strong prejudice against garlic, even those who have not tasted it, no book of national French cookery would be complete without a recipe of aioli, which is more or less just a garlic mayonnaise. To those who like the flavour of the precious bulb, it is one of the most delicious things France has produced and, although other countries have their versions of aioli, the French one remains the most perfect.
Soak and cook the fish as in the previous recipe. When done, drain, put on a dish, surround with the carrots and potatoes and sprinkle with the fennel.
To make the aioli, peel the cloves of garlic, and pound them in a mortar, add the yolks of egg and mix thoroughly. Add a few drops of water. Then proceed exactly as in the making of a mayonnaise. Pour in the oil drop by drop, stirring in the same direction all the time with a wooden spoon. When of the consistency of thick mayonnaise, add a pinch of salt, and a few drops of lemon juice.