Le Grand Aïoli

Name: Le Grand Aïoli
Ingredients: parsley and lemon wedges, to garnish; parsley and lemon wedges, to garnish; 1 quantity aïoli; 4 hard-boiled eggs, peeled and halved lengthways; olive oil and coarse sea salt, to serve; olive oil and coarse sea salt, to serve; 8 small globe artichokes; 450 g/1 lb small red-skinned potatoes, scrubbed; 12 large spring onions, trimmed; 225 g/8 oz fine green beans, topped and tailed; 24 tinned snails (optional); 1.8–2.3 kg/4–5 lb cod, head removed, trimmed and descaled; 1 quantity court-bouillon; juice of 1 lemon; salt; 12 young carrots, trimmed but unpeeled

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

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Method

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