Le Grand Aioli

Name: Le Grand Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 mediums artichokes; 2 bay leaves; 680 grams beets, boiled and peeled (see Note); 680 grams carrots, peeled and boiled; 1 cauliflower, cut into large florets and boiled; 198 grams cup dried chickpeas —picked over, rinsed, soaked overnight and drained; 8 servings Coarse sea salt; 2 garlic cloves; 454 grams green beans, boiled and refreshed in cold water; 8 larges hard-cooked eggs, peeled; 1 lemon; 8 servings Classic Aioli or Aioli-Style Mayonnaise; 8 mediums boiled medium yellow-fleshed potatoes, such as Yellow Finn or Yukon Gold; 8 servings Aromatic Snails; 907 grams white fish fillets, such as cod or grouper, about 1 inch thick

Le Grand Aioli might be just the main course you are searching for. One serving contains 534 calories, 45g of protein, and 12g of fat. This recipe serves 8. This recipe covers 54% of your daily requirements of vitamins and minerals. A mixture of artichokes, cauliflower, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Sprinkle the fish fillets on both sides with 2 tablespoons of sea salt. Arrange the fish on a wire rack set over a pan to catch any juices. Cover with foil and refrigerate overnight.

Ingredients you will need

Fish

Sea Salt

Equipment you will use

Wire Rack

Aluminum Foil

Frying Pan

The next day, rinse the fish thoroughly. Bring a large deep skillet of water to a simmer.

Ingredients you will need

Water

Fish

Equipment you will use

Frying Pan

Add the fish and poach it gently over low heat until just cooked through, about 8 minutes.

Ingredients you will need

Fish

Transfer the fish to a large platter and pat dry.

Ingredients you will need

Fish

In a saucepan, combine the chickpeas with the bay leaves and garlic.

Ingredients you will need

Bay Leaves

Chickpeas

Garlic

Equipment you will use

Sauce Pan

Add water to cover and bring to a simmer over moderate heat. Cover and cook gently until the chickpeas are tender, 1 to 2 hours, adding more water if necessary.

Ingredients you will need

Chickpeas

Water

Drain and discard the bay leaves and garlic.

Ingredients you will need

Bay Leaves

Garlic

Trim the stems from the artichokes and snap off the tough leaves.

Ingredients you will need

Artichoke

Cut off the top third of each artichoke and rub the artichokes all over with the lemon. In a large saucepan of boiling salted water, simmer the artichokes over moderate heat until the bottoms are tender when pierced with a knife, about 15 minutes.

Ingredients you will need

Artichoke

Lemon

Water

Dry Seasoning Rub

Equipment you will use

Sauce Pan

Knife

Drain the artichokes and, when cool enough to handle, pull out the inner leaves. Using a teaspoon, scrape out the hairy chokes. Quarter the artichokes.

Ingredients you will need

Artichoke

To serve, arrange the fish, eggs, vegetables and snails on platters and put the chickpeas and aioli in bowls.

Ingredients you will need

Vegetable