Salt Cod, Poached Duck Egg and Aïoli from Cooks Country: Modern British Rural Cooking by Matt Tebbutt
This is best served warm or at room temperature. Essentially it is a pared-down ‘Le grand aïoli’.
Ingredients
- salt and white pepper
- 1 thick fillet of cod, no less than 1 kg, rinsed
- 3 garlic cloves, peeled and finely crushed
- flat-leaf parsley and lemon wedges, to serve
- 6 baby globe artichokes, cut in half and blanched for 10–12 minutes
- 4 duck eggs, poached for 6–7 minutes until just set
- extra virgin olive oil
- 250 ml extra virgin olive oil
- sea salt
- juice of 1 lemon
- 2 medium eggs
- 150 g best-quality black or green olives
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