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Aioli Platter

  • 12servings
  • 20minutes
  • 395calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 batch aioli sauce double batch, garlic and olive oil

  2. 6 small artichokes trimmed, boiled and chokes removed

  3. 7 pounds fish, cod poached

  4. 1 pound carpaccio (thinly sliced and pounded raw beef tender loin)

  5. 1/2 pound snow pea pods trimmed, blanced and refreshed in cold water

  6. 1/2 pound green beans same as above

  7. 1 pound carrots cut into 2 inch pieces

  8. 3 pounds cauliflower florets broken in florets

  9. 1 pound chickpeas (garbanzo beans) cooked

  10. 3 tablespoons sweet bell peppers red or green, sliced

  11. 1 pint tomatoes cherry or grape

  12. 1 pound zucchini sliced

  13. 1 pound potatoes small or new mini, cooked

  14. 6 large eggs sliced in half, hard-boiled

  15. 4 tablespoons capers

  16. 1/2 cup parsley leaves chopped

Instructions Jump to Ingredients ↑

  1. Spoon some of the aioli sauce into the center of each artichoke.

  2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.

  3. 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 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.

  4. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

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