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La Bourride

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C
    MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 recipe La Bourride Base

    2. Pinch saffron

    3. 1 cup julienne leeks

    4. 3 cups peeled, seeded, and chopped tomatoes

    5. Juice and strips of zest from 1 orange

    6. 1 cup julienne fennel

    7. 2 tablespoons chopped garlic

    8. 2 tablespoons finely chopped freshly parsley leaves

    9. Salt and freshly ground black pepper, to taste

    10. 4 pounds of white fish, such as mullet, ocean perch or pollack, cleaned and filleted

    11. 1 cup Aioli

    12. 8 egg yolks

    13. 6 to 8 (1-inch) slices crusty French bread

    14. 1 cup Rouille

    Instructions Jump to Ingredients ↑

    1. Put the stock 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. Turn down to a simmer and cook the liquid for 6 minutes.

    2. 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.

    3. In a large saucepan, over low heat, combine 1/4 cup of the Aïoli 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 Aïoli and Rouille in sauce boats to the side of the La Bourride.

    4. Yield : 6 to 8 servings

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