Vegetables, Fish And Beef For Aioli Platters
|Aioli sauce||2 Cup (32 tbs) (1 Double Batch, Made 1 Batch At A Time)|
|Artichokes||6 Small, trimmed, boiled, chokes removed|
|Cod||7 Pound, poached|
|Beef tenderloin||1 Pound, thinly sliced|
|Snow peas||1⁄2 Pound, trimmed, blanched, refreshed in cold water|
|Green beans||1⁄2 Pound, trimmed, blanched, refreshed in cold water|
|Carrots||1 Pound, pared, cut into 2 inch pieces, blanched, refreshed in cold water|
|Cauliflower florets||3 Pound, cut into florets, blanched, refreshed in cold water|
|Chickpeas||1 Pound, cooked|
|Peppers||3 Large, sliced (Red Or Green Colored)|
|Cherry tomatoes||1 Pint, washed, stems intact|
|Zucchini||1 Pound, sliced|
|Small potatoes||1 Pound, boiled until tender, peeled|
|Eggs||6 , hard cooked, peeled and sliced in half|
|Chopped parsley||1⁄2 Cup (8 tbs)|
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.