Main dishes

French Provençal Cod and Vegetables with Garlic Mayonnaise

French Provençal Cod and Vegetables with Garlic Mayonnaise
THERMOMIX
25 mins
TOTAL
35 mins
 
Portions / Servings: 4
Auteur: Fannelie Stammegna, Thermomix Canada East
INGREDIENTS
Aioli sauce
  • 3 cloves of garlic
  • 30 g Dijon mustard
  • 130 g of neutral oil such as sunflower or canola
  • 25 g of olive oil
  • 2 raw egg yolks
  • Salt and pepper to taste
The dish
  • 4 pieces of cod back
  • 250 g carrots about 4 carrots
  • 300 g zucchini
  • 150 g of potatoes boiling
  • 4 eggs
  • 60 g fresh green beans optional, cut into small pieces
  • 200 g of cauliflower florets
  • 100-200 g of broccoli florets
  • Olive oil
  • Salt and pepper to taste
INSTRUCTIONS
Aioli sauce
  1. Put the cloves of garlic in the mixing bowl. Mix 5 sec/speed 5.
  2. Add mustard, egg yolks, 30 g neutral oil, salt and pepper. Mix 20 sec / speed 5. Scrape down sides of mixing bowl and insert the butterfly whisk.
  3. Close mixing bowl, position the measuring cup, turn the speed selector to speed 4 and pour 100 g of neutral oil directly on the lid. The oil will drip through the gaps between the cup and the lid. Add, in the same way, the 25 g of olive oil, always on speed 4. Reserve.
The dish
  1. Rinse mixing bowl and fill it with 600 g of water. Insert simmering basket containing, in this order, green beans, carrots peeled and cut into 2 cm bevels, potatoes cut into slices about 1 cm and eggs.
  2. Cut the zucchini into bevels and place in the Varoma dish along with the broccoli and cauliflower. Place cod on the Varoma tray, season with salt and pepper. Close the mixing bowl, set up the Varoma. Program 23 min / Varoma / speed 2.

  3. At the tone, reserve the fish and pour the vegetables of the Varoma and simmering basket into a large bowl. Season generously with salt, pepper and olive oil. Mix well and arrange on the serving platter. Run the eggs under cold water and peel them. Place the cod on the vegetables and the boiled eggs cut in half. 

  4. Serve immediately, accompanied by the aioli sauce.

NOTES

• Traditionally we use cod but you can make this recipe with salmon pavé. • You can also add some mussels on the tray.

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