‘Moutarde’ à la provençale

• 2 cloves garlic, cut in quarters
• salt
• 2 egg yolks
• 125–150

In a mortar, combine the garlic cloves with a little salt and pound until smooth. Stir in the egg yolks until well, blended, and then, drop by drop and then-in a thin trickle, as if you were making a mayonnaise, whisk in the extra-virgin olive oil until the sauce is thick and smooth.

Moisten the fresh breadcrumbs with 2–3 tablespoons of well-flavoured fish stock. Squeeze them dry and ad