Aioli Platter
Ingredients 1 batch aioli sauce, double batch 6 small artichokes, trimmed, boiled and chokes removed 7 pounds cod, poached 1 pound carpaccio, (thinly sliced and pounded raw beef te...
Ingredients
- 1. spoon some of the aioli sauce into the center of each arti
- 2. place an aioli-filled artichoke in the middle of each plat
- 8to 10 garlic cloves, peeled
- 2egg yolks, room temp
- 1teaspoondijon mustard
- 11/2 cups oil (half olive, half peanut) at room temperature
- 1. puree garlic in a food processor or blender. whisk the egg
- 2. with the machine still running, add the oil, very slowly,
Directions
- 1
Ingredients 1 batch aioli sauce, double batch 6 small artichokes, trimmed, boiled and chokes removed 7 pounds cod, poached 1 pound carpaccio
- 2
Spoon some of the aioli sauce into the center of each artichoke
- 3
Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a sp
- 4
Sprinkle with parsley and capers
- 5
Makes 12 servings AIOLI SAUCE 8 to 10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoo
- 6
Puree garlic in a food processor or blender
- 7
Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic
- 8
Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste