Haddock and Snail Aioli

Aioli is a French sauce made by mixing potatoes, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Proven?al cuisine, where it is served with meat, fish, and vegetables, and the distinctive garlicky sauce has also been adopted by other nations to add zest to otherwise ordinary foods. Like mayonnaise, aioli can be made at home by a patient cook with a steady hand. Also like mayonnaise, aioli involves working very precisely with finicky ingredients which are apt to curdle if mistreated.

The two most important things to keep in mind when making aioli are temperature and speed. All of the ingredients should be at room temperature to prevent curdling, as slight variations may encourage separation. In addition, aioli needs to be worked with at a consistent, even speed which is not too fast but not too slow, either. Usually it takes several episodes of trial and error to make a successful aioli, and cooks should not be discouraged by early failures.

A haddock is a saltwater fish with very white meat, firm flesh, and pleasant flavor. This fish is a relative of the cod. The whole haddock can be easily recognized in the market because of its distinctive markings. One of these markings is a black line that runs the length of the fish on each side. Beneath this line is a small black patch, another distinguishing feature. The haddock is a lean fish. A 100 gram uncooked fillet adds about 80 calories to the meal. When this same fillet is dipped in egg, milk, and bread crumbs, then fried, the calories are increased to 165. A similar sized piece of smoked or canned haddock equals about 100 calories. Haddock, like other fish, is a good source of protein. It also contains potassium, phosphorus, and some of the B vitamins.