Recipe of March 2019: Chef Viou presents us her Aioli recipe for Provence x New York Festival!

Peel the garlic and remove the heart.

Crush the garlic cloves in a mortar using a pestle and add a pinch of fleur de sel.

Grind until you get a paste.

Add the egg yolk and pour a trickle of olive oil (4 tablespoons).

Mix with the pestle.

Pour the olive oil very slowly while continuously mixing until you achieve a thick paste.

Add a touch of lemon juice and a tablespoon of lukewarm water as needed to adjust the consistency.

Clean and peel the vegetables if necessary and cut them as desired. Cook them individually.

Poach the codfish in a court-bouillon until cooked through, checking with a knife.

Serve the vegetables with the fish (and the whelks) alongside the aioli.

Equipment Needed

Dietary

Allergens