Thursday, June 20, 2013

Aioli Haddock and Snails

  1. Aioli haddock and snails

    The Aioli is a French sauce made from a mixture of potatoes, eggs, garlic and olive oil with the same creamy texture as mayonnaise. Originally from Provence, aioli is served with meat, fish and vegetables. This sauce garlic distinct taste has also been adopted by other nations to give a little punch to foods otherwise ordinary. Like mayonnaise, aioli can be made at home by a patient cook with firm hands. Like mayonnaise, aioli manufacturing involves working very precisely with finicky ingredients that can curdle if mistreated. The two most important things to keep in mind when making aioli things are temperature and speed. All ingredients should be at room temperature to prevent curdling. In addition, aioli needs to be worked with at a speed not too fast but not too slow either, but mostly constant. Usually, several attempts are needed before a successful aioli, and the cook should not be discouraged by initial failures. The haddock is a saltwater fish farm very white flesh, and pleasant flavor. This fish is a relative of the cod. The whole haddock can be easily recognized in the market due to some distinct characteristics. One of these brands is a black line on each side of the fish along its length. A small black spot is below this line, another distinctive feature. The haddock is a lean fish and 100 grams of uncooked fillet adds about 80 calories to the meal. When this thread is dipped inbreadcrumbs, egg, milk and bread, and fried calories are increased to 165. A piece of smoked haddock similar size or canned is approximately 100 calories. Haddock, like other fish, is a good source of protein. It also contains potassium, phosphorus and some B vitamins
  2. Ingredients:

    4 fillets siglefin
    2 zucchini
    2 carrots
    4 potatoes
    4 bunches of cauliflower
    4 bunches of broccoli
    4 onionsgreen beans
    4 eggs
    1/3 pound (150 g) of snails
    sea ​​salt Aioli (garlic mayonnaise)
    2 cloves garlic, crushed
    1 egg yolk
    1 boiled potato land
    olive oil
    salt and pepper
  3. Method:

    1 Mix the cooked potato, crushed garlic and egg yolk in a bowl. Add a little salt and mix well.

    2 Add olive oil and mix well. The result is a mixture of mayonnaise called aioli. Once the aioli has a smooth, place in a bowl and add a little parsley.

    3 For haddock and vegetables: Prepare haddock fillets and season with sea salt. Place the fish in a pan with the vegetables all around him, and steam for 10 minutes.

    4 After 10 minutes, put a haddock fillet on each plate and surround with vegetables. Garnish with basil and parsley.
  5. Culinary School of the Rockies Chef Michael Montgomery teaches how to create an aioli . In this segment, he shows how to make an aioli. Boulder Daily Camera

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