Bourride Recipe

Name: Bourride Recipe
Yield: 1
Cuisine: French

Recipe By Slurrp

Tasty

4.7

15 Rating - Rate

Eggdiet

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Ingredients For Bourride Recipe

A monkfish or any white fish
2 Potatoes
6 slice baguette
chopped parsley
2 tablespoon cream
For the fish stock
250 gram fish heads or carcasses
olive oil
0.5 Onion
half a small leek, sliced
half a bulb of fennel, if available
100 milliliter white wine
500 milliliter Water
a bouquet garni
For the aïoli
3 egg yolks
125 milliliter olive oil
2 cloves of garlic, crushed and finely chopped
Lemon juice

Directions : Bourride Recipe

STEP 1.To prepare the stock, sweat the onion, leek and any fennel in a little olive oil until quite soft.

STEP 2.Meanwhile, remove the fillets from the fish and reserve.

STEP 3.Chop up the bones and head into several pieces.

STEP 4.Add all this to the pot and cook a little longer, stirring a few times.

STEP 5.Pour in the wine, allow it to reduce somewhat and then add the water and the bouquet garni.

STEP 6.Simmer for 30 minutes and strain.

STEP 7.Put the yolks and garlic in a bowl and add the oil as for a mayonnaise.

STEP 8.Season and add a little lemon juice to taste.

STEP 9.Add the extra yolks

STEP 10.Peel and slice the potatoes and cook in boiling water.

STEP 11.Remove and keep warm.

STEP 12.Lightly fry the slices of baguette in olive oil and reserve.

STEP 13.Bring the stock to a simmer.

STEP 14.Cut the fillets in half and poach them for about ten minutes in the stock.

STEP 15.Remove them and keep warm.

STEP 16.Reduce the stock as quickly as possible until about a third of the original volume remains.

STEP 17.The volume of reduced stock and that of the aïoli should be roughly equal.

STEP 18.Add the cream and continue cooking for a moment longer.

STEP 19.Pour this slowly into the bowl containing the aioli, stirring continuously and then return the mixture to the pan.

STEP 20.Set it over a very low heat, still stirring, so that the mixture gradually thickens.

STEP 21.It must not boil or the eggs will cook and spoil the sauce.

STEP 22.It should turn out to be about the consistency of thick cream.

STEP 23.Arrange the fish, potatoes and croutons on a plate and pour over a generous amount of sauce.

Nutrition
value

1676

calories per serving

140 g Fat26 g Protein55 g Carbs11 g FiberOther

Current Totals

140 g Fat
26 g Protein
55 g Carbs
11 g Fiber

MacroNutrients

Carbs
55 g
Protein
26 g
Fiber
11 g

Fats

Fat
140 g

Vitamins & Minerals

Calcium
165 mg
Iron
8 mg
Vitamin A
543 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
159 mcg
Vitamin B12
0 mcg
Vitamin C
98 mg
Vitamin E
21 mg
Copper
1 mcg
Magnesium
162 mg
Manganese
4 mg
Phosphorus
423 mg
Selenium
65 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.