|1.00||recipe la bourride base; see * note|
|1.00 cup||julienned leeks|
|3.00 cup||peeled; seeded, chopped tomatoes|
|1||juice from 1 orange|
|1||zest from 1 orange|
|1.00 cup||julienned fennel|
|2.00 tablespoon||chopped garlic|
|2.00 tablespoon||finely-chopped fresh parsley leaves|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00 pounds||white fish; cleaned, filleted|
|1||(such as mullet; ocean perch or pollack)|
|1.00 cup||aioli; see * note|
|8.00 slice||crusty french bread -; (1 thick)|
|1.00||recipe rouille ii; see * note|
* Note: See the "La Bourride Base", "Aioli", and "Rouille II" recipes which are included in this collection.
Put the La Bourride Base in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine ¼ cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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