Hi friends 👋 Today, to practice the French language, to help you improve your level 🇫🇷 and to discover a little more about our culture, I want to share with you the recipe of a speciality based on vegetables and fish: l’aïoli garni (the garnished aioli).
L aïoli garni is a recipe that originated in the Provence region in the South of France 🌞.
This dish is usually served with salted cod and boiled vegetables such as carrots, cauliflower and potatoes. Other ingredients may be added, such as snails, hard-boiled eggs and small octopus.
Aïoli garni refers to the sauce that is used in this dish. It is a sauce made of garlic and olive oil. Like an garlic mayonnaise. In Provence, aioli is often eaten on Fridays.
The ingredients
- Aïoli (garlic and olive oil based sauce)
- salted cod
- boiled vegetables (carrots, potatoes, green beans, onions, cauliflower)
- olive oil, salt, pepper, fennel, thyme
- hard-boiled eggs
Keywords
Bouillir : To Boil. Faire monter l’eau en température.
Cuire : To Cook. Faire chauffer à haute température un aliment pour le manger.
Ecaler : To shell. Enlever la coquille de l’oeuf
The recipe
The day before:
- – immerse the cod fillets in water to desalinate them.
- – Place in a cool place and renew this water regularly for 12 to 24 hours.
For the aioli :
- – Plunge the eggs into a pan of water.
- – Bring to a boil, and cook for 10 minutes in simmering water.
- – Allow to cool, shell them and remove the hard yolks.
- – Peel, wash, degerm and chop the garlic.
- – In a bowl, combine the garlic and egg yolks, crush them and gradually pour in the olive oil.
- – Season to taste.
- – Set aside in a cool place.
- – Peel and wash the carrots and potatoes.
- – Cook all these vegetables separately in boiling water with coarse salt until tender.
- – Cut the cauliflower into large florets and wash it.
- – Blanch it for 5 minutes in boiling water.
- – Drain, refresh.
- – Cook it in milk (add water) for 10 to 15 minutes.
- – Rinse the cod under cold water.
- – Cook it for 10 minutes with the fennel and thyme.
Enjoy the cod and vegetables with the l’aïoli garni!
La recette
La veille :
- – plonger les filets de morue dans de l’eau de manière à les dessaler.
- – Placer au frais et renouveler cette eau régulièrement durant 12 à 24 heures.
Pour l’aïoli :
- – Plonger les oeufs dans une casserole d’eau.
- – Porter à ébullition, et cuire 10 minutes dans l’eau frémissante.
- – Laisser refroidir, les écaler et extraire les jaunes durs.
- – Eplucher, laver, dégermer et hacher l’ail.
- – Dans un bol, réunir l’ail et les jaunes d’oeufs, les écraser et verser progressivement l’huile d’olive.
- – Assaisonner.
- – Réserver au frais.
- – Peler et laver les carottes et les pommes de terre.
- – Cuire l’ensemble de ces légumes séparément dans une eau bouillante salée au gros sel jusqu’à ce qu’ils soient tendres.
- – Tailler le chou-fleur en gros bouquets, le laver.
- – Le blanchir 5 minutes dans une eau bouillante.
- – Egoutter, rafraîchir.
- – Le cuire dans le lait (compléter avec de l’eau) 10 à 15 minutes.
- – Rincer la morue sous un filet d’eau froide.
- – La cuire 10 minutes avec le fenouil et le thym.
Déguster la morue et les légumes accompagnés de l’aïoli !
Yum 😋😋😋 Enjoy your meal! 👩
Celtina
