Number of servings: 6 PERSONS
Preparation time: 25 MIN.
Cooking time: 25 MIN.
INGREDIENTS
6 cod steaks
6 eggs
1 bunch of carrots
2 fennel bulbs
1 handful of green beans
6 small leeks
Olive oil, salt, pepper
For the aioli: 1 egg yolk, 1 teaspoon mustard, 1 clove of garlic, 2 pinches of saffron powder, sunflower oil, salt, pepper
PREPARATION
Place the cod steaks in a casserole dish with a splash of olive oil, salt, and pepper. Cook covered over low heat for 15 minutes and let cool in the pot.
Boil the eggs in salted water for 8 minutes, then place them in a bowl of cold water.
Peel the vegetables, wash them, and cut the carrots and fennel into sticks. Cook the vegetables in boiling salted water for 10 minutes, then drain, drizzle with a drop of olive oil, season with pepper, and let cool.
For the aioli: Mix egg yolk, mustard, finely chopped garlic, saffron, salt, and pepper in a bowl. Slowly drizzle in oil while whisking until the right consistency is achieved.
Finally, you can add a little olive oil. Set aside in a cool place.
Serve the vegetables and fish with the peeled hard-boiled eggs and garlic.
TIP
If you want a sauce with a firmer and more consistent texture, add the flesh of a small potato that has been cooked in water, peeled, pureed, and strained through a sieve.