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Vegetables, Fish And Beef For Aioli Platters

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  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
  Capers 4 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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