Aïoli
by Fonfon

Ingredients
Serves 4 / Estimated time 1 hour / level 2/4
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300g potatoes rosvalt
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300g courgette
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150g turnip
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150g carrots
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12 parts of quails egg
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12 pieces cherry tomatoes
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420g cod = 4 pavers
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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.