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Aioli Platter
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
Double batch Aioli sauce
6 kleinArtichokes, trimmed, boiled,
 And chokes removed
7 x ca. 450 gCod, poached
1 x ca. 450 gCarpaccio (thinly sliced and pounded raw beef tender loin
1/2 x ca. 450 gSnow peas, trimmed, blanced and refreshed in cold water
1/2 x ca. 450 gGreen beans, same as above
1 x ca. 450 gCarrots, cut into 2" pieces
3 x ca. 450 gCauliflower, in florets
1 x ca. 450 gchickpeas cooked
3 grossRed or green peppers, sliced
1 x ca. 1/2 LiterCherry tomatoes
1 x ca. 450 gZucchini sliced
1 x ca. 450 gSmall potatoes, cooked
Eggs, sliced in half(cooked)
4 Esslöffelcapers
1/2 Tasseparsley chopped
die Zubereitung:

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.


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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