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Recipe : ** Bourride With Lemon Aioli /Bourride

Bourride With Lemon Aioli /Bourride
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    45 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
aioli, lemon

Recipe's Ingredients

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  • 2 large fennel bulbs, trimmed, diced
  • 2 large carrots, peeled, diced
  • 4 turkish bay leaves
  • 3 tablespoons 1x1/16-inch strips orange peel (orange part only)
  • 4 large egg yolks
  • fresh chervil sprigs (opitional)
  • ½ teaspoons (generous) saffron threads
  • 1.2 kg chopped leeks (white and pale green parts only, about 4 large)
  • 1.8 kg halibut fillets
  • 60 ml extra-virgin olive oil
  • 1.4 l bottled clam juice or fish stock
  • 60 ml fresh lemon juice

  • Recipe preparation steps

  • 1
    Transfer four-thirds cups aioli to medium bowl; reserve remaining aioli.
  • 2
    Mix lemon juice and saffron in small bowl; set aside.
  • 3
    Heat oil in large pot over medium heat.
  • 4
    Add leeks, fennel, and carrots; sauté 10 minutes.
  • 5
    Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture.
  • 6
    Bring to boil over medium-high heat.
  • 7
    Add fish; reduce heat to medium.
  • 8
    Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes.
  • 9
    Using slotted spoon, transfer fish to large bowl; cover.
  • 10
    Boil liquid in pot 10 minutes to reduce slightly.
  • 11
    Whisk half a cup reduced liquid into bowl with four-thirds cups aioli, then whisk in egg yolks.
  • 12
    Return yolk-aioli mixture to remaining liquid in pot.
  • 13
    Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil).
  • 14
    Remove from heat.
  • 15
    Season with salt and pepper.
  • 16
    Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
  • 17
    Divide bourride among 8 shallow bowls.
  • 18
    Garnish with chervil sprigs, if desired.
  • 19
    Serve remaining aioli alongside.
  • Ready !