La bourride
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | recipe la bourride base; see * note | |
| 1.00 | pinch | saffron |
| 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 | egg yolks | |
| 8.00 | slice | crusty french bread -; (1 thick) |
| 1.00 | recipe rouille ii; see * note | |
Directions
* 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@...
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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