Vegetables, Fish And Beef For Aioli Platters Recipe
Ingredients
| 1 double batch Aioli Sauce made 1 batch at a time | ||
| 6 small artichokes, trimmed, boiled, chokes removed | ||
| Cod | 7 Pound, poached | |
| Beef tenderloin | 1 pound, thinly sliced | |
| Snow peas | 1/2 pound, blanched | |
| Green beans | 1/2 pound, blanched | |
| Carrots | 1 pound | |
| Cauliflower florets | 3 Pound, blanched | |
| Chickpeas | 1 pound, cooked | |
| 3 large red or green peppers, sliced | ||
| 1 pint basket cherry tomatoes, washed, stems intact | ||
| Zucchini | 1 pound, sliced | |
| 1 pound small potatoes, boiled until tender, peeled | ||
| 6 eggs, hard cooked, peeled and sliced in half | ||
| Capers | 4 Tablespoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
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 spokelike fashion, making sure that each plate has some of everything.
Sprinkle with capers and parsley.
Place an aioli-filled artichoke in the middle of each plate and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spokelike fashion, making sure that each plate has some of everything.
Sprinkle with capers and parsley.
Chef
