Name: Trout Aïoli Garni
Yield: Serves 6
Cuisine: France
Ingredients: flaked sea salt and ground black pepper; a good pinch of saffron; 3 tablespoons extra virgin olive oil; 2 large free-range egg yolks; 2 tablespoons just-boiled water; 1 X l kg brown or rainbow trout, scaled, gutted and degilled; 12 asparagus spears, trimmed; 18 baby carrots; 6 small beetroot; 6 baby fennel bulbs; a large handful of green beans; 50 ml extra virgin olive oil; juice of ½ lemon; 150 ml sunflower oil; 1 teaspoon Dijon mustard; 2 fat garlic cloves, peeled; juice of 1 lemon; 6 cherry tomatoes; 3 large free-range eggs (at room temperature)

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This looks so utterly pretty in all its colours and is a splendid dish to set upon the summer table.

Ingredients

6 small beetroot
18 baby carrots
a large handful of green beans<

Method

Preheat the oven to 190°C/375°F/Gas 5. Scrub and wash all the vegetables. Put the unpeeled beetroot in a pan of cold water, bring them to the boil and cook for

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Trout Aïoli Garni

Ingredients

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