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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Classic La Bourride

"What I go for in my cooking is sinful, bold and real."
~ Emeril Lagasse

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La Belle Cuisine

Classic La Bourride
Emeril Lagasse

 Ingredients:
1 recipe La 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 fresh
 parsley leaves
Salt and freshly ground black
pepper, to taste
4 pounds of white fish, such as
mullet, ocean perch or pollack,
cleaned and filleted
1 cup Aïoli (recipe follows)
8 egg yolks
6 to 8 (1-inch) slices crusty French bread
1 cup Rouille (recipe follows)

 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 Aïoli 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 Aïoli and Rouille in sauce boats to the side of La Bourride.
Yield: 6 to 8 servings

La Bourride Base

1 cup chopped yellow onions
8 to 10 cups water
1 cup dry white wine
2 sprigs thyme
1 pound fish bones
3 cloves garlic
1 bay leaf
8 black peppercorns
2 tablespoons olive oil
1/2 cup chopped celery
Salt and freshly ground black
pepper, to taste

 Heat the olive oil in a large saucepan over medium heat. Add the onions
and celery. Season with salt and pepper. Sauté 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.
Yield: about 8 cups

 Rouille

1/2 cup soft fresh bread crumbs
2 tablespoons La Bourride Base
2 red hot peppers, stemmed
4 cloves of fresh garlic
1 cup olive oil
Salt

  Add the stock to the bread crumbs. Let stand for a couple of minutes,
then squeeze out the liquid.
In a large mortar pound the peppers and garlic. When well pounded
add the bread crumbs. Slowly stir in the oil, a couple of drops at a
time. Season with salt.
Yield: 1 cup

 Aïoli

4 cloves of garlic
2 egg yolks*
Pinch of salt
1 cup plus 2 tablespoons
of good olive oil

 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.
Yield: about 1 cup

* Egg Safety Information
 

Featured Archive Recipes:
Mediterranean Shellfish Stew
with Green Goddess Sauce
Monkfish Bouillabaisse with Aïoli
(Patricia Wells)
Provençal Fish Stew (Emeril)

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