| 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 pint Cherry tomatoes
- 1 lb Zucchini, sliced
- 1 lb Small potatoes, cooked
- 6 Eggs, sliced in half(cooked)
- 4 Tbs Capers
- 1/2 cup Chopped parsley
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| Directions: |
- Spoon some of the aioli sauce into the center of each artichoke.
- 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
- AIOLI SAUCE
- 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 temp1. 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.
- 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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