Charlie Hibbert's Aïoli Garni

egg yolks

🥗Healthier: aquafaba

💰Cheaper: mayonnaise

Aquafaba is a vegan alternative, while mayonnaise is often more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein without cholesterol, while chickpeas are economical.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, and canned tuna is often less expensive.

Salt the cod gently with 50 grams of salt and lemon zest, cover with greaseproof paper, and refrigerate overnight.

Crush garlic in a pestle and mortar with a pinch of salt to create a paste.

Separate 3 eggs and combine them with the crushed garlic in the pestle and mortar.

Slowly add 500 ml of olive oil while mixing to create a thick aioli, adding water if it gets too thick.

Boil potatoes and carrots in seasoned cold water until cooked, then drain and set aside.

Prepare artichokes by cutting off the top and outer leaves, then place in acidulated water to prevent discoloration.

Sauté shallot in olive oil, then add vinegar and white wine before adding artichokes and covering with water to cook.

Rinse the salted cod and prepare a court bouillon with onions, celery, carrots, garlic, thyme, bay, and peppercorns in water and vinegar.

Add the cod to the court bouillon and cook for about 4-5 minutes until it flakes apart.

Arrange the aioli on a platter and build around it with boiled vegetables, raw vegetables, and the cooked cod.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens