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Cod in aioli sauce

Cod in aioli sauce

Cod in aioli sauce

  • Main
  • medium
  • 4
  • 1 hour 10 minutes

PT1H10M

Why not try?

1
Preheat the oven to 180°C/gas mark 4
2
For the aioli sauce, bake the potato in the oven until cooked through
  • 1 baking potato
3
Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
  • 1.5l mineral water
4
Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
  • 6 sage leaves
  • 2 sprigs of fresh thyme, finely chopped
  • 1 bay leaf
  • 1 pinch of black peppercorns
  • 1 tsp salt
  • 1 1/2 heads of garlic
  • 1 large onion, halved
  • 1 leek, finely chopped
5
After 20 minutes, strain the stock into a clean pan and cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
  • 1 fennel, sliced into 8 wedges with tops removed for stock
  • 500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
  • 250g of green beans, ends trimmed
  • 1 head of broccoli, cut into large florets
  • 2 courgettes, sliced into thick chunks
  • 4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6
To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
  • 1 cod fillet, weighing 600g, with trimmings and bones kept
  • 100g of coarse sea salt
7
Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Add the flesh of the potato, 2 tablespoons of the stock and the egg yolk. Continue to crush the mix with the mortar until smooth
  • 1/2 head of garlic
  • 1 egg yolk
8
Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
  • 350ml of extra virgin olive oil
  • salt
  • pepper
9
Rinse the salt from the cod and poach in the stock on a very gentle simmer. Add all of the vegetables into the broth to warm through after 5 minutes of cooking
10
Arrange the cod and vegetables between plates with hard boiled egg halves, drizzle with the aioli sauce and serve immediately
  • 2 eggs, hard boiled

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