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