Hello, food lovers! Today, I’m sharing with you a recipe that smells of the southern sun and… garlic! Ah, garlic, that magical ingredient that turns any dish into a masterpiece! Paired with delicious vegetables and fish, this Grand Aïoli Provençal recipe is perfect to delight your taste buds. And I’ve tried it all in the Thermomix!

Ingredients for 4 people

Aïoli

• 4 cloves of garlic (because you can never have enough!)
• 200 g of olive oil (the liquid gold of the south)
• 1 egg yolk
• 1 tablespoon of mustard
• 1/2 teaspoon of salt (adjust to your taste)
• 1 pinch of black pepper (adjust to your taste)
• 1 pinch of Espelette pepper powder

The Cod and its Vegetables

• 4 pieces of desalted cod loin from the day before (130 g/person)
• 2 tablespoons of olive oil
• 4 pinches of fine salt
• 4 pinches of Espelette pepper
• 900 g of water
• 1 kg of mixed vegetables: green beans, beetroot, carrots, butternut squash, celeriac, cauliflower…
• 4 medium eggs
• 4 potatoes, chopped

Preparation

1. The Cod and Vegetables: Place the fish on baking paper, add a drizzle of olive oil, salt, and Espelette pepper. Close the papillote and set aside. Put water in the bowl, place the eggs and potatoes in the basket. Add the vegetables to the Varoma. Steam for 15 min/Varoma/speed 1, remove the eggs, then continue with the basket and the Varoma for 30 min.
2. Aïoli: Put the garlic in the bowl of your food processor and chop for 5 sec/speed 7. Add 30 g of olive oil, blend for 20 sec/speed 7. Insert the whisk, add the egg yolk, mustard, salt, Espelette pepper. Whip for 3 min/speed 4 while slowly adding the remaining 170 g of olive oil. Reserve in the fridge.
3. Serving: Arrange the vegetables, fish, and hard-boiled eggs on a dish and serve with the Aïoli.

Remember, in Provence, Aïoli is much more than a sauce, it’s a symbol of conviviality! So, invite your friends, bring out the wine, and enjoy this delicious Grand Aïoli Provençal! Bon appétit! 🍷🍽️✨