Bourride Recipe

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Bourride
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ingredients serve

Ingredients for Bourride Recipe

  • As required A monkfish or any white fish
  • 2 Potatoes
  • 6 slice baguette
  • As required chopped parsley
  • 2 tablespoon cream
  • As required For the fish stock
  • 250 gram fish heads or carcasses
  • As required olive oil
  • 1/2 Onion
  • As required half a small leek, sliced
  • As required half a bulb of fennel, if available
  • 100 milliliter white wine
  • 500 milliliter Water
  • As required a bouquet garni
  • As required For the aïoli
  • 3 egg yolks
  • 125 milliliter olive oil
  • 2 cloves of garlic, crushed and finely chopped
  • As required Lemon juice

Directions: Bourride Recipe

step 1

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

step 2

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

step 3

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

step 4

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

step 5

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

step 6

  • STEP 6.Simmer for 30 minutes and strain.

step 7

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

step 8

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

step 9

  • STEP 9.Add the extra yolks

step 10

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

step 11

  • STEP 11.Remove and keep warm.

step 12

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

step 13

  • STEP 13.Bring the stock to a simmer.

step 14

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

step 15

  • STEP 15.Remove them and keep warm.

step 16

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

step 17

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

step 18

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

step 19

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

step 20

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

step 21

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

step 22

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

step 23

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

step 24

    Nutrition
    value
    1676
    calories per serving
    140 g Fat26 g Protein55 g Carbs11 g FiberOther

    Current Totals

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

    MacroNutrients

    • Carbs
      55g
    • Protein
      26g
    • Fiber
      11g

    Fats

    • Fat
      140g

    Vitamins & Minerals

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