Friday fish takes simple forms at times and the favourite salt cod provides a standby meal, frequently eaten in Marseille and in Provence in general.
The accompaniments vary a little but the remaining saltiness of the fish is well-balanced by the potatoes, the carrots, the cauliflower, sometimes green beans, and the hard-boiled eggs. What does not change is the fish and the garlic mayonnaise from which the dish takes its name. The combination of fresh, steamed vegetables, and of the cod is very healthy. If you are watching your cholesterol levels, go easy on the mayonnaise and the eggs.
This is a complete meal in itself and it can be eaten in any season, although it is preferred in Winter. If salt cod cannot be found, frozen unsalted cod can be used, although the taste is somewhat altered.
On this occasion, the aïoli became very simple because I did not have any cauliflower or green beans and I did not wish to make the garlic mayonnaise from scratch. I used some shop bought mayonnaise, added the garlic and some chopped capers for a change. I also sliced the potatoes and the carrots, so the presentation was a little different from the usual one but the taste was the same. I also part shredded the cod.
- 2 thick slices of salt cod , cut in half
- 1 small cauliflower
- 4 medium-sized potatoes, peeled
- 4 medium-sized carrots, peeled
- 8 hard-boiled eggs, cut in half
- garlic mayonnaise
- De-salt the cod in cold running water over a period of 12 hours, at a frequency of once every 3 hours. (see previous posts using salt cod)
- Hard-boil the eggs and shell them. Once cooled, cut them in half.
- Steam the fish with the carrots and the potatoes in a pressure cooker together with the cauliflower florets.
- Serve with the garlic mayonnaise.
A very cool rosé or a cool white wine go well with this dish.