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La Bourride
Ingredients:

Bourride Base, recipe follows
Pinch saffron
1 cup julienne leeks
3 cups peeled, seeded, and chopped tomatoes
Juice and strips of zest from 1 orange
1 cup julienne fennel
2 tablespoons chopped garlic
2 tablespoons finely chopped freshly parsley leaves
Salt and freshly ground black pepper
4 pounds of white fish, such as mullet, ocean perch or pollack, cleaned and filleted
1 cup Aioli, recipe follows
8 egg yolks
6 to 8 (1-inch) slices crusty French bread
Rouille, recipe follows
2 tablespoons olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
Salt
Freshly ground black pepper
3 cloves garlic
1 bay leaf
8 black peppercorns
2 sprigs thyme
1 pound fish bones
8 to 10 cups water
1 cup dry white wine
4 cloves garlic
2 egg yolks*
Pinch salt
1 cup plus 2 tablespoons good olive oil
1/2 cup soft fresh bread crumbs
2 tablespoons La Bourride Base
2 red hot peppers, stemmed
4 cloves fresh garlic
1 cup olive oil
Salt

Instruction:

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. Simmer the liquid for 6 minutes. 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. In a large saucepan, over low heat, combine 1/4 cup of the Aooli 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 Aioli and Rouille in sauce boats to the side of the La Bourride. Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain. Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise. Yield: about 1 cup *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. Yield: 1 cup

Source: www.foodnetwork.com