Cod in aioli sauce

  • medium
  • 4
  • 1 hour 10 minutes
Not yet rated

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







To serve


Preheat the oven to 180°C/gas mark 4
For the aioli sauce, bake the potato in the oven until cooked through
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
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
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
Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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