Ingredients for 6 people for AÏOLI .
1,5 kg of salted cod and dried 500g of sea snails (whelks or big winkles),
For the court-bouillon:
1 carrot, 1 onion dotted with a clove, 1 branch of celery, 1/2 fennel, 1 leek, 1 clove of garlic, 1 bouquet garni and some whole pepper.
recipe AÏOLI
The Recipe
Brush the cod under the cold water. Cut her in pieces. Put them the skin upward, in a sieve in feet put in a basin filled with cold water. Let capsize 24 hours by renewing the water three or four times,
That very day, prepare a court-bouillon:For three liters of water into a Stewpot. Add the carrot, the onion pricked in the clove, the leek, the fennel, the celery, the crushed garlic, the bouquet garni and about ten peppercorns. Bring to a boil. Cook 15 mn then let cool,
Peel the vegetables of the side dish(filling). Bind(connect) leeks in boots. Make them cook with carrots 20 mn in the salty(steep) boiling water. Detail(retail) the cauliflower in bouquets.
Cook them separately as well as artichokes and boiled potatoes boiling salted(salty,steep) until they are soft,
Peel cloves of garlic, Crush Them in the mortar. Add the egg yolk, a pinch of salt then pay(pour) the olive oil in net without stopping mixing. Be(be a matter) of a dash of lemon juice,
Rinse the cod. Put her(it) in the cold court-bouillon then warm over a low heat. Make her(it) poach during 5 mn on shiver then drain her(it). Keep warm,
To serve, remove the skin and the fish bones(edges) of the cod. Present her(it) surrounded with the drained vegetables and the sea snails. Accompany with some sauce aioli.
