16/04/2004
Bourride
Fish / Autumn / Ray McVinnie / Serves: 6


Aioli

5 egg yolks
4 cloves garlic
300mls extra virgin olive oil
salt

Bourride

3 tablespoons olive oil
2 leeks, thinly sliced
1/2 small fennel bulb, thinly sliced
1 clove garlic, finely chopped
800g skinned and boned firm white fish (John Dory, hapuku or groper, bluenose, snapper, blue cod, gurnard and monkfish are suitable), cut into 8mm pieces
500mls well flavoured fish stock
5 medium-sized waxy potatoes, cut into 2cm chunks and parboiled until almost tender but not cooked, then drained well
6 slices French bread, toasted




Notes:



Source:

Cuisine
Issue 97
2003
p. 96


Aioli

Pound the garlic in a mortar.
Put 3 of the yolks and garlic into a dessert bowl and blend with a fork until smooth.
Add the oil drop by drop, stirring continuously until the mixture becomes thick and creamy with no sign of curdling.
Then continue adding the oil in larger amounts, stirring continuously until all the oil is used and the mixture is thick and creamy.
Stirr in the remaining egg yolks until completely incorporated, taste and season well with salt, then set aside.

For the bourride

Heat the oil in a deep frying pan, add the leeks, fennel and garlic and fry gently without browning until the leeks and fennel are soft.
Spread the fish out evenly in the pan, add the fish stock and potatoes, bring to the boil and simmer until the fish is just cooked and the potatoes are completely cooked.
Arrange the toast on a warmed serving platter.
Use a slotted spoon to lift out the fish, potatoes, leeks and fennel out of the pan, taking care to drain them well, and place on the toast.
To serve, put the aioli into a large bowl.
Bring the stock in the pan to the boil, then slowly add it to the aioli, whisking continuously until it is completely almalgamated.
Pour the sauce over the fish and vegetables and serve immediately.