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Provençal Grand Aioli with steamed codfish and vegetables paired with Château Routas 2020
Chef Juan Carlos Rodriguez from OCabanon in New York
Coteaux Varois en Provence
Ingredients
Cod Fish
Season vegetables (e.g., French beans, Carrot, Cauliflower)
Garlic
Pepper
Sea Salt
Thyme
Parsley
Eggs
Olive oil
Fingerling Potatoes
Egg Yolk
Saffron
Lemon
Direction
Crush the garlic cloves in a bowl and then mount a mayonnaise: whisk the egg yolks with the oil until the sauce rises. Season. Cool until time to serve.
Clean and cook (simmer in pot) vegetables and fingerling potatoes
Hard boil the eggs
Reserve all in a dish
Cook the cod in a short broth
Present the fish in the middle of the dish surrounded by vegetables, sliced boiled eggs, croutons and the aioli
Serve with a glass of Château Routas 2020, AOC Côteaux de Varois en Provence
Wines of Provence x Chef's Pairings - Chef Juan Carlos Rodriguez from O'Cabanon
