Avenue Safran

Preparation

1. Peel the cloves of garlic, and take off the central germ. Press the cloves in a garlic press, and put the « purée » in a bowl with a tablespoon of olive oil.
2. Add the 2 egg yolks and the pistils of saffron, mix, and then pour the rest of the olive oil in net, without stop whipping, as for a common mayonnaise. Add salt, pepper and the lemon juice.
3. Serve this aioli with the poached cod and the vapor cooked vegetables, but also with any kind of fishes, shellfishes, cold or tepid.