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Provence Platter w/Aioli Sauce

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Poached cod instead of fatty meats in an antipasto

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Ingredients

  • 1 double batch Aioli Sauce
  • 6 small artichokes - trimmed, boiled
  • 7 lbs. cod, poached
  • 1 lb carpaccio - thinly sliced raw beef tenderloin
  • 1/2 lb snow peas - blanched & refreshed in cold water
  • 1 lb carrots, cut into 2" pcs - blanched & refreshed
  • 1/2 lb green beans - trimmed - blanched & refreshed
  • 1 lb chick peas, cooked
  • 3 large green or red peppers, sliced
  • 1 pint cherry tomatoes
  • 1 lb zucchini sliced
  • 1 lb small potatoes - boiled until tender
  • 6 eggs - hard cooked - peeled & sliced in half
  • 4 tbls capers & 1/2 c. parsley for garnish

Details

Servings 12

Preparation

Step 1

Aioli Sauce for dipping or spreading

8 - 10 garlic cloves peeled & pureed
2 egg yolks - at room temperature - whisked until smooth
S&P
juice of 1 lemon
1 tsp Dijon mustard
1 1/2 c. oil (1/2 peanut oil, 1/2 olive oil)
Add whisked eggs to pureed garlic - add rest except oil - process to smooth paste
With machine running, pour oil in very slowly into mixture - blending constantly in steady stream - transfer to storage container - wrap in plastic & refrigerate

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