Ingredients :
For the AIOLI
- 2 cloves of garlic for each person
- 1 yolk of egg to every two people
- salad oil
- a few drops of lemon juice
- a pinch of salt
- dry salt cod
- potatoes boiled in their skins
- boiled carrots
- a little fennel
- 2 or 3 cloves
Method :
- Soak and cook the fish as in the LA BRANDADE DE MORUE (Brandade of Dry Salt Cod) recipe.
- When done, drain, put on a dish, surround with the carrots and potatoes and sprinkle with the fennel.
- To make the AIOLI, peel the cloves of garlic, and pound them in mortar, add the yolk of egg and mix thoroughly.
- Add a few drops of water.
- Then proceed exactly as in the making of mayonnaise.
- Pour in the oil drop by drop, stirring in the same direction all the time with wooden spoon.
- When of the consistency of thick mayonnaise, add a pinch of salt, and few drops of lemon juice.
Ingredients :
For the AIOLI
- 2 cloves of garlic for each person
- 1 yolk of egg to every two people
- salad oil
- a few drops of lemon juice
- a pinch of salt
- dry salt cod
- potatoes boiled in their skins
- boiled carrots
- a little fennel
- 2 or 3 cloves
Method :
- Soak and cook the fish as in the LA BRANDADE DE MORUE (Brandade of Dry Salt Cod) recipe.
- When done, drain, put on a dish, surround with the carrots and potatoes and sprinkle with the fennel.
- To make the AIOLI, peel the cloves of garlic, and pound them in mortar, add the yolk of egg and mix thoroughly.
- Add a few drops of water.
- Then proceed exactly as in the making of mayonnaise.
- Pour in the oil drop by drop, stirring in the same direction all the time with wooden spoon.
- When of the consistency of thick mayonnaise, add a pinch of salt, and few drops of lemon juice.
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