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Preparation
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.
Makes 12 servings
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AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 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.
2.
With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly.
Con- tinue 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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Ingredients
1 Double batch Aioli sauce
6 sm Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced
-and pounded raw beef tender
-loin
1/2 lb Snow peas, trimmed, blanced
-and refreshed in cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2" pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half(cooked)
4 tb Capers
1/2 c Chopped parsley
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Love Making Tips - Snacks and appetizers | Appetizers [1] [2] [3] [4] [5] [6]
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