Provençal grand aïoli

Wash potatoes and Jerusalem artichokes, then peel the Jerusalem artichokes and carrots. Trim and rinse the beans. Divide the washed cauliflower into florets. Peel and quarter the onion.

Boil the potatoes in one saucepan for about 25 minutes and the Jerusalem artichokes in another for about 20 minutes. Steam carrots and cauliflower for about 15 minutes and beans for about 10 minutes, removing each when easily pierced. Cook in parallel. In a small saucepan, boil the eggs intended to be hard-boiled for 10 minutes, cool, peel and cut them.

Peel the garlic. While the vegetables cook, pound the peeled garlic with the salt in a mortar to a fine paste. Separate the yolks from the aïoli eggs and refrigerate their whites for another use. Add yolks to the garlic. Work in all the oil in a very thin stream with the pestle until firm and smooth. Keep chilled until serving.

Put onion, bay and pepper in a saucepan of water. Add the already desalted cod and heat gently. Once simmering, poach for about 5 minutes, continuing if necessary until opaque and flaking. Drain. Arrange cod, drained vegetables and eggs on a large platter. Serve immediately with the aïoli separately.