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Receta Classic La Bourride
by Global Cookbook

Classic La Bourride
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Ingredientes

  • 1 x recipe La Bourride Base, recipe follows
  • 1 pch saffron
  • 1 c. julienne leeks
  • 3 c. peeled, seeded, and minced tomatoes
  • 1 x orange, zested and juiced
  • 1 c. julienne fennel
  • 2 Tbsp. minced garlic
  • 2 Tbsp. finely minced freshly parsley leaves Salt and freshly grnd black pepper
  • 4 lb white fish, such as mullet, ocean perch, or possibly pollack, cleaned and filleted
  • 1 c. Aioli, recipe follows
  • 8 x egg yolks
  • 8 x (1-inch) slices crusty French bread
  • 1 x recipe Rouille, recipe follows

Direcciones

  1. Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add in the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Season the fish with salt and pepper. Add in the fish to the pot. Cook for 12 min, or possibly till the fish is flaky. Remove the fish and set aside. In a mixing bowl, combine 1/4 c. of the Aioli and the egg yolks, together. Whisk till smooth. Slowly whisk the egg mix into the warm fish liquid. Continue to cook till the liquid starts to thicken, 2 to 3 min. Remove from the heat.
  2. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pcs of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
  3. Yield: 6 to 8 servings
  4. AIOLI:4 cloves garlic*
  5. 2 egg yolksPinch salt1 c. plus2 Tbsp. good extra virgin olive oil
  6. Place the garlic in a large mortar and crush. Add in the Large eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, till all of the oil is incorporated and the mix is like a thick mayonnaise.
  7. La Bourride Base:2 Tbsp. olive oil1 c. minced yellow onions1/2 c. minced celerySaltFreshly grnd black pepper3 cloves garlic1 bay leaf8 black peppercorns2 sprigs thyme1 lb. fish bones8 to 10 c. water1 c. dry white wine
  8. Heat the extra virgin olive oil in a large saucepan over medium heat. Add in the onions and celery. Season with salt and pepper. Saute/fry for 3 min.
  9. Add in the garlic and cook for 1 minute. Add in the bay leaf, peppercorns, and thyme. Add in the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 min. Remove from the heat and strain.