La Bourride (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. La Bourride Base:
3. 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.
4. Aioli:
5. 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.
6. Yield: about 1 cup
7. *RAW EGG WARNING
8. 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.
9. Rouille:
10. 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
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