Hard boil the eggs in salted water. Plunge the vegetables into salted boiling water for about 15 minutes. Steam the grouper fillets or coook by micro-wave for 5 to 6 minutes depending on the thickness. Put the egg yolks into a salad-bowl and add little by little the olive oil while stirring briskly (as for a mayonnaise). As soon as it is firm, add the freshly crushed gloves of garlic, a pinch of red pepper of Cayenne, the salt and frenchly ground pepper. Put the vegetables into a large serving dish and place the pieces of grouper and the hard eggs cut into two. Put a few sprigs of chives and chervil (or parsley). Serve with the ailloli sauce on the side.
If the grouper is difficult to find it cam be replaced by codfish, slices of squid or scampi.
A Côte of Provence rosé wine will be perfect to go with this delicious meal.
