L’aïoli

Garlic features in many fish recipes in the Midi, perhaps one of the best-known being L’Aïoli, a term that requires some explanation. Often it is used simply to denote a garlic-flavoured mayonnaise to accompany a variety of dishes, cold meats included. It also gives its name to a version of poached fish; one relatively simple being an ordinary Friday dish, the other a more festive affair traditionally served on important feast days.