Cod in aioli sauce

Name: Cod in aioli sauce
Total time: 1 h 10 min
Ingredients: 1 cod fillet, weighing 600g, with trimmings and bones kept; 100g of coarse sea salt; 1 baking potato; 1/2 head of garlic; 1 egg yolk; 350ml of extra virgin olive oil; salt; pepper; 1.5l mineral water; 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 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; 2 eggs, hard boiled

by Pascal Aussignac

Item 1 of 1

Main
medium
4
1 hour 10 minutes

★ ★ ★ ★ ★

5.00

Pascal Aussignac's authentic cod fillet recipe is a mainstay of Provençal cuisine for a reason: the flavours of cod loin and a garlicky mayonnaise combine like a dream.

First published in 2015

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Ingredients

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Imperial

Cod

1 cod fillet, weighing 600g, with trimmings and bones kept
100g of coarse sea salt

Aioli

1 baking potato
1/2 head of garlic
1 egg yolk
350ml of extra virgin olive oil
salt
pepper

Stock

1.5l mineral water
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 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

To serve

2 eggs, hard boiled

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Method

Preheat the oven to 180°C/gas mark 4

For the aioli sauce, bake the potato in the oven until cooked through

1 baking potato

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

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

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

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

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

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

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

Arrange the cod and vegetables between plates with hard boiled egg halves, drizzle with the aioli sauce and serve immediately