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Ailloli is a traditional dish from the South of France, and derives its name from the garlic mayonnaise which is prepared to highlight the simply boiled salt cod and vegetables.

Calories per portion - 595 kilocalories:
Protein : 47 g / Carbohydrates : 63 g / Fats : 17 g

Desalting : 36 hours
Preparation : 30 minutes
Cooking time : 30 minutes

(Serves 4)

1,5 kg salted Cod
500 g Carrots
200 g baby Turnips
300 g Potatoes
500 g Whelks
500 g Leeks
500 g Green beans
2 Onions
2 heads of Garlic, unpeeled
2 Egg yolks
1 large Bouquet garni
2 pinches Saffron
4 tbs olive Oil

Desalt the cod in cold water for 36 hours.

Wash and clean the whelks.

Wash and prepare the vegetables.

Put the desalted cod, whelks, carrots, leeks, the two unpeeled heads of garlic, the bouquet garni and onions into a large stewpan.

Cover with cold water (three times the volume of the cod). Season with pepper. Bring to the boil and allow to simmer for 10 minutes.

Remove the cod. Flake into a serving dish and keep warm. Add the remaining vegetables to the pot and cook for a further 15 minutes.

Prepare the ailloli. Peel the garlic which cooked with the cod and squash the cloves using a fork. Place the garlic in a bowl, add the egg yolks, and make a mayonnaise using the olive oil. Add the saffron and season with salt and pepper.

Presentation :
To serve, arrange the cod and drained vegetables on a warmed dish. Serve the ailloli in a sauceboat.

This unique dish could easily serve as the basis of a balanced menu since 42 % of the calories stem from carbohydrates. Simply finish the meal with some fruit.


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