Aioli

1. 1

   Prepare the aioli: crush the garlic with a garlic scrapes or mortar (if you have a garlic press, crush garlic pressed with the flat of a knife a smooth, thin puree). In a bowl, place the garlic and egg yolk. Salt and pepper. With a fork (or an electric whisk if you're afraid of not succeeding), whisk the mixture continuously and add slowly in olive oil like making mayonnaise. Once mounted mixing book aioli cool.

2. 2

   Cook the fish in court bouillon and vegetables with water.

3. 3

   Serve the fish and vegetables in a large dish and aioli apart. We can also add hard-boiled eggs and cauliflower cooked with water.

* Per serving · 4 servings · Values may vary.

No additional tips available.