Hard boil the eggs in salted water. Plunge the vegetables
into salted boiling water for about 15 minutes. Steam the
grouper fillets or coook by micro-wave for 5 to 6 minutes
depending on the thickness. Put the egg yolks into a
salad-bowl and add little by little the olive oil while
stirring briskly (as for a mayonnaise). As soon as it is
firm, add the freshly crushed gloves of garlic, a pinch
of red pepper of Cayenne, the salt and frenchly ground
pepper. Put the vegetables into a large serving dish and
place the pieces of grouper and the hard eggs cut into
two. Put a few sprigs of chives and chervil (or parsley).
Serve with the ailloli sauce on the side.
If the
grouper is difficult to find it cam be replaced by
codfish, slices of squid or scampi.
A
Côte of Provence rosé wine will be perfect
to go with this delicious meal.
