1 lb fingerling or other small potatoes
1 lb asparagus, ends snapped off
1 bunch carrots, trimmed and peeled
2-3 heads Little Gem lettuces, quartered
1 lb cod
A few capers
1 tablespoon butter
2 egg yolks
2 cups olive oil
1 clove garlic (optional)
A few tbsp fresh herbs (we used chives & tarragon; basil, sage, parsley, and lovage will also work)
Preheat oven to 350°F. Bring a large pot of salted water to a boil; add the potatoes and simmer for 15-20 minutes until just tender. Scoop out and set aside to cool.
Use the same pot of water to steam carrots and asparagus; just set a steamer basket in the pot (the water should be just below the basket), cover, and bring back to a boil. Once the pot is visibly full of steam, add the asparagus and carrots. Replace cover and let steam for 5-6 minutes, until veggies are just tender but still quite crisp. Remove and set aside to cool.
While potatoes boil, place cod on a parchment-lined baking sheet. Slice a few thin rounds of lemon and lay those on top of the fish with capers, a bit of butter and a pinch of salt. Bake for 15-20 minutes, until flaky and no longer translucent.
Crack egg yolks into the bottom of a large mixing bowl. Whisk them together for a few seconds, then (optional) add a clove of garlic ground to a paste. Add a few drops of olive oil and whisk vigorously for another few seconds until it is fully incorporated. Continue to add a very small amount of oil at a time, followed by vigorous whisking, until the mixture starts to thicken and the color turns a pale yellow—it’s OK if you don’t use the full 2 cups of olive oil. Fold in the herbs. The texture should be thick but pourable, rather than stiff. Extra aioli will keep in the fridge, covered, for a few days.
We like to make this a bit of a communal feast. Hand everyone a plate and dig in!