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Bourride

chef.pierre's picture
Ingredients
  Firm white fish 2 Pound, trimmed and cut into large pieces (1 Kilogram)
  Potatoes 1 Pound, peeled and thickly sliced (450 Grams)
  Egg yolks 2
  Aioli 1⁄2 Pint (300 Milliliter)
  French bread slice 8 , toasted or fried
  Fresh parsley sprigs 2 Tablespoon (For Garnish)
For court bouillon
  Water 1 Pint (600 Milliliter)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Onion 1 Medium, peeled and sliced
  Leek 1 Small, trimmed and sliced
  Lemon slice 1
  Parsley sprigs 1
  Fennel sprig 1
  Thyme sprig 1
  Fish trimmings 12 Ounce (350 Grams)
  Salt 1 Teaspoon
  Black peppercorns 6
Directions

1. To make the Court bouillon, put the water, wine, onion, leek, lemon, parsley, fennel, thyme, fish trimmings, salt and peppercorns into a pan, bring to the boil and simmer for 45 minutes. Strain.
2. Place the pieces of fish and potatoes in the Court bouillon. Cover, bring gently to the boil and simmer for 15 minutes until the fish and potatoes are cooked. Carefully lift into a deep serving dish or soup tureen. Keep hot.
3. Measure the Court bouillon and if necessary make up to 600 ml (1 pint) with water. Beat the egg yolks into 150 ml (1/4 pint) of the Aioli. Pour on a little of the Court bouillon and blend well together. Return to the pan and cook gently, stirring all the time, until the sauce is thick enough to coat the back of a spoon.
4. Take care not to boil or the sauce will separate. If this happens, liquidize the sauce at high speed, strain into a clean pan and heat through.
5. Pour the sauce over the fish and potatoes.
6. To serve, place 1-2 slices French bread in the bottom of each hot soup plate. Place a portion of fish on each piece and some potatoes in the plate. Pour over some of the sauce and garnish with fresh parsley. Serve the rest of the Aioli separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
6

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