Aioli de Morue et Ses Legumes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 733.9
  • Total Fat: 47.5 g
  • Cholesterol: 114.1 mg
  • Sodium: 603.6 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 9.7 g
  • Protein: 21.0 g

View full nutritional breakdown of Aioli de Morue et Ses Legumes calories by ingredient
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Poached salt cod with vegetables & Garlic Mayo Poached salt cod with vegetables & Garlic Mayo
Number of Servings: 8


    Garlic Sauce:
    6 cloves garlic ( peeled )
    1 tsp sel de mer ( fine )
    1 c warm very well mashed potatoes ( yellow fleshed pref or go dark blue & Really freak out your guests!! )
    2 lg egg yolks
    12 oz Extra Virgin olive oil ( French or Spanish..fruitier taste )
    8 - 100 gr Red potatoes ( I would use Red fingerlings with same weight...nicer presentation! )
    24 dark green brussel sprouts ( 3 per serving )
    8 medium carrot, peeled & trimed to 2 x 1/4 inch strips
    2 long skinny parsnips, preped as the carrot above
    4 leeks, fully washed & cut into 2 inch sections
    2 lbs of salt Cod, soaked overnight in 3 changes of Cold water
    4c organic soy milk
    3 tsp ( 2 full sprigs ) fresh thyme
    12 - 16 mixed peppercorns ( not crushed ) this should come close to 1 tbsp
    8 sprigs of parsley ( garnish )


Serves 8 people as a Main very nicely.

Prep Aioli ( Garlic Sauce ):
First boil until tender, your yellow flesh ( ou dark blue ), using either a large mortar & pestle or a steel bowl, mash your peeled garlic cloves & the salt until pureed. Mix in warm potato & the 2 egg yolks & blend in the extra virgin olive oil very gradually with a wisk...making Mayo!! ( this could also be accomplished using an immersion blender or sm food processor ) Please set aside at room temp.
Vegie Prep!
Peel & trim all hard veg to approx 2 inch by 1/4 inch, cut X with a sharp paring knife into the bottom of each sprout & fully wash the sectioned leeks. Steam, covered, your red fingerling potatoes for 8 minutes. Add the other veg to the upper section of your steamer & let run on full for 10 minutes. Your brussel sprouts should be cooked to al dente at this point.
Fish time!!
While your veg has been steaming happily on one side, you by now, have completely drained the salt cod from the soaking water & have your 4c of soy milk pre-heated on low with the thyme & peppercorns in the liquid. Poach the cod sections ( 4 oz @ ) in a large diameter saute or similar vessel...7 - 10 minutes depending on how you like it
Warmed platters...veg niced arranged, either side of the fish, aioli spooned over top & garnished with sprig of parsley. Pre-heated sauceboat helps share out the remaining garlic aioli. A dark rye baquette goes nicely with this...chased by French Press Sumatran Dark Fair Trade coffee!

Number of Servings: 8

Recipe submitted by SparkPeople user SMOKINGRILLCAFE.

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