Aïoli by Fonfon

Aïoli

by Fonfon

 aioli-by-fonfon

aioli-by-fonfon

Ingredients

Serves 4 / Estimated time 1 hour / level 2/4

  • 300g potatoes rosvalt
  • 300g courgette
  • 150g turnip
  • 150g carrots
  • 12 parts of quails egg
  • 12 pieces cherry tomatoes
  • 420g cod = 4 pavers
  • Salt, pepper, chopped parsley

For Aioli :

  • 2 egg yolks
  • 1c of mustard
  • 1 pinch of salt
  • 1 pinch of pepper
  • 5cl olive oil
  • Peanut oil 20cl
  • 50g chopped garlic

Instructions

Preparation

  • Wash vegetables , give a regular shape and blanch them in salted hot water.
  • Cook and sting to see the cooking , and they are cooked, cool them immediately .
  • For tomatoes make a cross on the end of stalk plunge 6 seconds and cool.
  • Then cook the quail eggs 2 minutes , then cool them immediately peeling.
  • Poach the cod for 5 minutes then plunge all the vegetables and quail eggs to warm up and use immediately .
For Aioli :
  • Put the yolks, mustard , salt, pepper and stir with a beater or whisk without stopping ,
  • Put peanut oil gradually and olive hule ,
  • Once what is mounted, add 1 tablespoon of water coffee and minced garlic and set aside the cold.

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