Bourride is a traditional French recipe (for Provence) for a classic dish of fish poached in court bouillon made from the finished trimmings that's finished with a mix of aioli and court bouillon. The full recipe is presented here and I hope you enjoy this classic French version of: Bourride.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Provençale dish of fish poached in fresh court bouillon that's served with a rich aoli sauce.
Ingredients
2 fish (typically sea bass, sea bream, angler fish, grey mullet or John Dory) either a single species or a mix aioli (made from at least 2 egg yolks and 300ml olive oil
8 slices of French bread, toasted or baked in the oven
4 egg yolks, beaten
For the Court Bouillon:
fish trimmings
1 onion
1 bayleaf
4 strips of lemon zest
1/2 bulb of fennel, sliced
sea salt, to taste
1 tsp black peppercorns
Method:
Scale, gut and clean the fish. Cut off and reserve the heads and fins.
Place the fish trimmings (heads, etc) in a large pan with all the ingredients for the court bouillon. Pour over 2l water, bring to a simmer and cook for about 2 hours, or until the stock is well flavoured. Strain and set aside.
As the court bouillon is cooking, prepare the aioli.
Take the prepared fish, place in a fish kettle and pour over the strained court bouillon. Bring to a simmer, cover with a lid and cook for between 30 and 40 minutes (depending on the size of the fish), or until the flesh of the fish flakes easily with a fork.
When the fish is almost ready, place half the aioli in a bain-marie then stir in the four beaten egg yolks. Remove a ladleful of the stock from the fish and beat this into the aioli mixture. Continue heating the sauce gently, beating with a whisk, until the sauce is thick and foamy.
When the fish is ready, arrange the toasted Breads in a serving dish and pour over the sauce. Arrange the poached fish on top and serve accompanied by the remaining half of the original aioli sauce.
Click on the image, above to submit to Pinterest.