L’aïoli from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne Strang
Garlic features in many fish recipes in the Midi, perhaps one of the best-known being L’Aïoli, a term that requires some explanation. Often it is used simply to denote a garlic-flavoured...
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Ingredients
- 6-8 cloves garlic, crushed with a little salt
- lemon juice (optional)
- 1 kg morue (salt cod), soaked in water for 24 hours
- 4 egg yolks
- 600 ml best olive oil
- 1 kg waxy new potatoes, unpeeled
- 750 g young carrots, cut into lengths
- 1 cauliflower, divided into florets
- 450 g haricots verts
- 4-6 hard-boiled eggs
- 24 canned snails
- 450 g beetroot
- 8 tiny artichokes
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