Fish and vegetables with garlic sauce (grand aioli)

2_07394 fish and vegetables with garlic sauce aioli sauce belongs to the Provencal cuisine.

The grand aioli is a mixture of fish and vegetables boil and serve with the sauce.

Ingredients for 8 people, 2 1 kg fish and slices of hake, cleaned and Squamata, 400 g small cleaned squid, 150 g cauliflower florets, 300 g of green beans and carrots, dice vegetables, 4 2 glasses of white wine, 2 eggs, 4 egg yolks, 8 cloves of garlic, 2 cups extra virgin olive oil, 2 tablespoons lemon juice, salt and pepper.

Preparation 30 minutes cooking time: 28 minutes in a pan put the eggs, cover with cold water and let them firm up 8 minutes from the boil.

Raffreddatele, Peel, and separate the yolks from the whites.

Peel the garlic and frullatelo with a pinch of salt and the yolks firm, add raw egg yolks, blend a few seconds.

Stir the oil, drop by drop, always blending low-speed.

Pour into a bowl and season with lemon juice and pepper, stirring with wooden spoon.

Clean green beans and carrots.

Cut the carrots into sticks of size similar to that of green beans.

Divide the cauliflower florets in two vertical halves.

Wash and drain all vegetables.

In a saucepan, bring to a boil 4 liters of water and wine and mix in nuts, simmer 10 minutes.

Wash the slices of fish and squid under running water, rubbing the tentacles with the fingers.

If they are still present, give them eyes and beak.

Dip Squid in the stock of dice and Cook 10 minutes to boil.

Add the slices of fish, you resume boil and Cook 10 minutes.

Drain with slotted spoon.

Meanwhile, bring to a boil 3 litres of salted water in a saucepan.

Bake 10 minutes and drain vegetables with slotted spoon.

Serve fish and vegetables, season with garlic sauce.

The suitable wine served with a white wine of the Ligurian Riviera of Ponente, from the intense flavour and aroma, as Pigato.

For the more experienced handmade sauce if you have a marble mortar and pestle, you can prepare the aioli without blender.

Bring it to the table directly into the mortar.

Place the cloves of garlic in a mortar with salt.

Reduce it into mush with the pestle.

Add the egg yolks and firm pestateli, pressing the ingredients against the walls of the mortar.

Together, one at a time, raw egg yolks, stirring with a wooden spoon in the same verse.

Diluted with a little lemon juice, stirring with regular movements.

Embedded wire oil, without ceasing to stir.

Gradually add the oil, the sauce should thicken like mayonnaise.

Add the pepper and lemon juice.