Cod with aïoli

Aïoli

• 200 g olive oil
• 5 garlic cloves
• 2 egg yolks
• 1 tbsp mustard
• 1 tsp salt
• 1 pinch ground Espelette pepper

The cod and its garnish

• 4 cod fillets (approx. 120 g each)
• 2 tbsp olive oil
• 4 pinches salt
• 4 pinches ground Espelette pepper
• 800 g water
• 150 - 200 g turnip (approx. 1 turnip)
• 1 raw crapaudine beetroot
  of 1 raw beetroot
• 350 - 400 g carrots

Raw vegetable salad

• 1 shallot
• 30 g leek, white part only
• 30 g celeriac
• 100 g olive oil
• lemon juice, freshly squeezed (from one lemon)
• 30 g raw crapaudine beetroot, cut in small cubes

Assembly

• 20 g lamb's lettuce
• 8 red radishes, cut in halves
• 12 sprigs fresh parsley, chopped