Salt Cod, Poached Duck Egg and Aïoli

Name: Salt Cod, Poached Duck Egg and Aïoli
Yield: Serves 4
Cuisine: British
Ingredients: 1 thick fillet of cod, no less than 1 kg, rinsed; 250 ml extra virgin olive oil; juice of 1 lemon; salt and white pepper; salt and white pepper; 3 garlic cloves, peeled and finely crushed; 2 medium eggs; flat-leaf parsley and lemon wedges, to serve; flat-leaf parsley and lemon wedges, to serve; 150 g best-quality black or green olives; 4 duck eggs, poached for 6–7 minutes until just set; 6 baby globe artichokes, cut in half and blanched for 10–12 minutes; 150 g best-quality black or green olives; sea salt; extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is best served warm or at room temperature. Essentially it is a pared-down ‘Le grand aïoli’.

Ingredients

1 thick fillet of cod, no less than 1 kg, rinsed
sea salt
extra virgin olive oil

Europe
United Kingdom
Fish course
Lunch
Sauce
Pescatarian
Gluten-free
August
July
Summer

Method

Put the cod in a dish and cover with a heavy seasoning of sea salt. Cover and leave overnight in the fridge.

Preheat the oven to 180°C/350°F/gas mark 4.

To make the aïoli, put the crushed garlic in a bowl with the eggs and some salt and white pepper. Start to whisk, gra