Aïoli

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 .

• 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.