Number of people: 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 garlic, 2 pinches of saffron powder, sunflower oil, salt, pepper
PREPARATION
Place the cod steaks in a baking dish with a splash of olive oil, salt, and pepper. Cook covered on low heat for 15 minutes and let cool in the pan.
Cook the eggs for 8 minutes in boiling salted water and then place them in a bowl of cold water.
Peel the vegetables, wash them, and cut the carrots and fennel into strips. Cook the vegetables for 10 minutes in boiling salted water, drain them, sprinkle with a drop of olive oil, pepper, and let cool.
For the aioli: Mix the egg yolk, mustard, finely chopped garlic, saffron, salt, and pepper in a bowl, pour the oil in a thin stream while whisking until the desired consistency is reached.
Finally, add some olive oil if necessary. Cover and keep in a cool place.
Serve the vegetables and fish with the peeled hard-boiled eggs and aioli.
TIP
If you want a sauce with a firmer and more consistent texture, add the flesh of a small potato that has been boiled in water, peeled, mashed, and sieved.