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Bourride

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.

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesBread RecipesBritish Recipes



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.