Updated: Jan 31
Known as the ‘golden butter’ of Provence, this is a beautiful example of the type of food that is simple to make and, by being something that is shared around a table, inspires conversation, debate and very strong opinions and breath.
Dried and Salted cod 1.2kg
Skimmed milk 2 litres
Waxy Potatoes 1kg
Red bell peppers 1
Turnips 3 pieces
Fine salt 6 pinches
Coarse salt 5g
Olive oil 1 cl
For the sauce
Garlic 6 cloves
Egg yolks 1 piece
Olive oil 400 ml
Fine salt 3 pinches
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: French 🇫🇷
👨👩👧👧 Yield: 4 servings
Preparation: 30 minutes
Cooking: 30 minutes
Resting: 1 night
😰 Level: easy
💰 Cost (NZ): $$$$
The night before, let the cod sit in a basin of cold water for desalination. Keep refrigerated.
The following day, wash and peel the carrots, potatoes, turnips and onions. Wash the courgettes.
For the potatoes, put them in a saucepan with cold water and coarse salt. Cook them for 12 minutes before draining them.
Peel the bell pepper and cut it into thin strips. Then cook it over low heat, covered, with a drizzle of olive oil and a little water for 15 minutes.
Rinse the cod thoroughly under cold water, then cut it into pieces.
Poach the cod in simmering milk for 8 minutes, then drain.
For the sauce: Peel and de-germ the garlic cloves, then crush them in a mortar with a pestle until they form a paste.
Add the egg yolk and salt, then gradually stir in the olive oil using a wooden spoon.
Finally, add the lemon juice and adjust the seasoning.
Put the cod on a plate and arrange the vegetables around it. Leave the aioli sauce in the mortar for serving.