Put new potatoes in cold salted water and bring to the boil then reduce to a simmer until easily pierced with a knife.
Peel and cut the carrot into batons, wash the radish and slice in half through the stem, leaving the stem on. Place the veg in a pot with the white wine, white wine vinegar, sugar and a pinch of salt and bring to the boil for 5 min, then remove from heat and leave vegetables to cool in liquid.
Bring a pan of salted water to the boil and cook green beans for about 3 min, then refresh in cold water followed by peas for 1 min and broad beans for 1 min. The broad beans then need to be peeled. Then place all the green vegetables in the pickling liquid once it has cooled.
For the chives, start from the thicker end and finely slice into a brunoise reserving the tips seperatly.
Season the fish with sea salt 10 min before cooking.
Bring the fish stock to the boil and drop to a light simmer.
Place fish in the stock, skin side down and lightly poach for 8-10 min then remove pan from heat and leave until ready to plate
First zest and juice the lemon and peel the garlic and slice it. Sprinkle a little bit of salt on your sliced garlic and using the side of the knife mince down to a fine puree.
Put egg yolks, lemon juice and zest, minced garlic and smoked paprika in a mixing bowl and whisk quickly.
Slowly start drizzling in sunflower oil while continuously whisking until a thick creamy consistency is achieved.
Check for seasoning.
In a bowl, dress the new potatoes with the chives and the aioli and arrange on the plate with the other vegetables. Remove the cod from the poaching liquid and pat dry on a kitchen cloth. Place along side your vegetables and enjoy.
«Cooking the fish at a continuous light simmer will keep the fish moist while giving enough heat to make it tender and flaky.»
A dish based on the Grand Aioli of the Provence region of France. Usually used in banquettes or large village gatherings where the entire cod is poached whole and served with the fresh vegetables of the season.