Fifine’s aïoli

Name: Fifine’s aïoli
Cuisine: French
Ingredients: salt and ground black pepper; salt and ground black pepper; lemon juice; 4 fat cloves garlic per serving; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; olive oil; 1 egg yolk per two servings; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; 6 large ripe tomatoes; lettuce leaves and large sprigs of fresh herbs (flat-leafed parsley, basil, pourpier or purslane, dill, etc.) to decorate serving dishes; 450 g/1 lb French beans; 6 hard-boiled eggs; 6 courgettes; 450 g/1 lb small carrots; 6 potatoes; 6 small sweet potatoes; 450 g/1 lb salt cod

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

450 g/1 lb salt cod
6 potatoes
6</

Europe
France
Provence
Starter
Fish course
Gluten-free
Pescatarian

Method

Soak the cod overnight in cold water. Boil the fish and each vegetable - white and sweet potatoes in their jackets, whole courgettes and carrots and topped-and-tailed French beans - separately. All of them should be tender but still quite firm, and on no’ account overcooked. Serve the hot vegetables, hard-boiled eggs in their shells and raw tomatoes on large serving dishes decorated with lettuc